Chorissa
From The "Queen" cookery books: Pickles and Preserves, 1902
Will keep for six to eight months.
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
66Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories66 kcal
Protein0.9 g
Carbohydrates8.8 g
Fiber0.1 g
Sugars1.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium736 mg
Potassium103 mg
Calcium11 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.
Chorissa. — Take equal parts of fat and lean pork cut from the prime joints of the pig (this is a Spanish sausage, for which the acom-fed pigs of the cork woods — about the most delicately flavoured pork in the world — are always used) ; mince this finely ; cut a clove of garlic and rub a bowl or basin pretty freely with the cut side, turn the minced pork into this, and season it pretty highly with cayenne or coralline pepper, and a little salt ; now pour over it sufficient dry sherry to cover the meat
Cook this with the app: pantry check, scaling, and the assistant.