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Crepinettes, or Sausages of Locked Meat
From Cooking for profit, 1886
Serves 4
Serve without sauce or gravy, but garnish with parsley or seed-bed celery.
Presented as published in 1886. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories4.1 kcal
Protein0.4 g
Carbohydrates0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Calcium0.4 mg
Iron0.2 mg
Phosphorus2.5 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water1.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 195. The excerpt below is the record exactly as published.
Crepinettes, or Sausages of locked Meat. Take two-thirds cold cooked meat and one-third raw meat with some fat upon it, chop it into sausage meat, season with powered sage, some salt and plenty of black pepper
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