English Pork Sausages

Name: English Pork Sausages
Ingredients: Chop together 1% lbs. of pork; and % lb. lean veal; and 1 lb. beef suet; add 8 ozs. of bread crumbs; the finest grated rind of half a lemon; % doz. sage leaves; a good pinch of marjoram, lemon leaves, thyme and nutmeg

From Magnet cream separator cook book, 1910

Recipe by Mrs. John Wilten, Kelloc, Man.

Presented as published in 1910. 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

6337Calories

219 gProtein

174 gCarbs

523 gFat

Full nutrition (34 nutrients)

Calories6337 kcal

Protein219 g

Carbohydrates174 g

Fiber17 g

Sugars16 g

Total Fat523 g

Saturated Fat268 g

Monounsaturated Fat177 g

Polyunsaturated Fat28 g

Omega-30.3 g

Cholesterol937 mg

Sodium2249 mg

Potassium3704 mg

Calcium703 mg

Iron20 mg

Magnesium338 mg

Phosphorus2307 mg

Zinc25 mg

Copper1.4 mg

Manganese2.4 mg

Vitamin D3.4 mcg

Vitamin C67 mg

Vitamin A27 mcg

Vitamin E9.1 mg

Vitamin K103 mcg

Vitamin B65.8 mg

Vitamin B129.4 mcg

Thiamin (B1)6.4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)71 mg

Folate302 mcg

Choline410 mg

Caffeine0 mg

Water709 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 10. The excerpt below is the record exactly as published.

ENGLISH PORK SAUSAGES. Chop together 1% lbs. of pork, free from skin and gristle, and % lb. lean veal and 1 lb. beef suet, add 8 ozs. of bread crumbs, the finest grated rind of half a lemon, % doz. sage leaves, a good pinch of mar- joram, lemon leaves, thyme and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.