gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Country Pork Sausages
From Original White House Cookbook, 1887
Serves 13
Make enough sausage for a family dish.
Presented as published in 1887. 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
794Calories
29 gProtein
2 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein29 g
Carbohydrates1.5 g
Fiber0.8 g
Sugars0 g
Total Fat74 g
Saturated Fat26 g
Monounsaturated Fat33 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol155 mg
Sodium1704 mg
Potassium558 mg
Calcium71 mg
Iron2 mg
Magnesium34 mg
Phosphorus328 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A8.1 mcg
Vitamin E0.7 mg
Vitamin K13 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
Water105 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 96. The excerpt below is the record exactly as published.
COUNTRY PORK SAUSAGES. Six pounds lean fresh pork, three pounds of chine fat, three tablespoon- fuls of salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two of summer savory
Cook this with the app: pantry check, scaling, and the assistant.