Americangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Country Sausage
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
391Calories
15 gProtein
39 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein15 g
Carbohydrates39 g
Fiber2.6 g
Sugars0.9 g
Total Fat20 g
Saturated Fat5.9 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol53 mg
Sodium1091 mg
Potassium294 mg
Calcium157 mg
Iron17 mg
Magnesium25 mg
Phosphorus133 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate65 mcg
Choline46 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
COUNTRY SAUSAGE AND FRIED APPLES MUFFINS COFFEE Cornmeal Mush Add ^ t salt to 6 c water, and when boiling very slowly sprinkle into it i^ c cornmeal, stirring all the time; boil rapidly for 10 m, then put the kettle over hot water and cook at least 2 h, longer if possible. Serve warm with cream and sugar, or sugar and butter, or butter alone, as desired. Country Sausage Cover the sausage, pricked in every part with a fork, with boiling w^ater
Cook this with the app: pantry check, scaling, and the assistant.