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Excellent Sausages
From Modern cookery, in all its branches, 1884
Serves 4
Serve as desired.
Presented as published in 1884. 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
557Calories
54 gProtein
6 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein54 g
Carbohydrates6.2 g
Fiber2.3 g
Sugars0.2 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol213 mg
Sodium3652 mg
Potassium864 mg
Calcium73 mg
Iron3 mg
Magnesium75 mg
Phosphorus535 mg
Zinc7.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A1.4 mcg
Vitamin E1 mg
Vitamin K5.8 mcg
Vitamin B61.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate27 mcg
Choline88 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 245. The excerpt below is the record exactly as published.
EXCELLENT SAUSAGES. Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, with an equal weight of lean pork, and of the inside fat of the pig. Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pep- per, one nutmeg grated, and a large teaspoonful of pounded mace
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