Chicken and Ham Sausage

Name: Chicken and Ham Sausage
Ingredients: two parts chicken; one of ham; 2oz. of ham fat; loz. of fresh butter; two or three button mushrooms

From The "Queen" cookery books: Pickles and Preserves, 1902

Can be kept by oiling or dipping in melted wax.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1065Calories

73 gProtein

7 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1065 kcal

Protein73 g

Carbohydrates7.3 g

Fiber1.9 g

Sugars4.1 g

Total Fat105 g

Saturated Fat25 g

Monounsaturated Fat35 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol356 mg

Sodium600 mg

Potassium1357 mg

Calcium49 mg

Iron4.3 mg

Magnesium92 mg

Phosphorus751 mg

Zinc6.1 mg

Copper0.8 mg

Manganese0.2 mg

Vitamin D52 mcg

Vitamin C9.5 mg

Vitamin A147 mcg

Vitamin E1.5 mg

Vitamin K5.1 mcg

Vitamin B61.5 mg

Vitamin B121.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)32 mg

Folate53 mcg

Choline254 mg

Caffeine0 mg

Water427 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 78. The excerpt below is the record exactly as published.

Chicken and Ham Sausage. — Mince finely some cold coolced .oliicken and ham, or tongue (using two parts cliicken to one of liam), and to each pound of this mixture allow 2oz. of ham fat or loz. of fresh butter, and two or three button mushrooms

Cook this with the app: pantry check, scaling, and the assistant.