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Epping Sausages
From Consult me, 1902
Serves 24
Presented as published in 1902. 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
1182Calories
25 gProtein
2 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories1182 kcal
Protein25 g
Carbohydrates1.6 g
Fiber0.6 g
Sugars0.2 g
Total Fat119 g
Saturated Fat63 g
Monounsaturated Fat40 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol151 mg
Sodium70 mg
Potassium427 mg
Calcium27 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus255 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C2.4 mg
Vitamin A2.6 mcg
Vitamin E1.9 mg
Vitamin K5.1 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate4.4 mcg
Choline64 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 211. The excerpt below is the record exactly as published.
EPPING SAUSAGES. — Six pounds of good pork, free from skin and gristle, cut it small, and beat it fine in a mortar. Chop 6 lbs. of beef suet very fine, powder a handful of sage leaves, which sprinkle over the meat ; shred the rind of a lemon very fine, and with sweet herbs, scatter it on the meat, and two nutmegs grated, a spoonful of pepper, (less if cayenne) and salt. Mix the suet and all together ; when used, roll it up with as much egg as will make It smooth
Cook this with the app: pantry check, scaling, and the assistant.