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Country Pork Sausages
From The national course in home economics, 1917
Serves 13
Sausages can be used immediately.
Presented as published in 1917. 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
791Calories
29 gProtein
1 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein29 g
Carbohydrates0.9 g
Fiber0.5 g
Sugars0 g
Total Fat74 g
Saturated Fat26 g
Monounsaturated Fat33 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol155 mg
Sodium1703 mg
Potassium548 mg
Calcium55 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus326 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6.3 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate10 mcg
Choline0.4 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 98. The excerpt below is the record exactly as published.
COUNTRY PORK SAUSAGES. Six pounds of lean fresh pork, three pounds of chine fat, three table- spoonfuls of salt, one and one-half tablespoonfuls of black pepper and four tablespoonfuls of pounded and sifted sage
Cook this with the app: pantry check, scaling, and the assistant.