Fork Sausages

Name: Fork Sausages
Ingredients: One pound of pork sausages; one and one-half pounds of raw potatoes; one tablespoonful of cream; one ounce of butter; one teaspoonful of salt; one-half teaspoonful of pepper

From My mother's cook book, 1902

Serve gravy separately.

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

1890Calories

90 gProtein

123 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories1890 kcal

Protein90 g

Carbohydrates123 g

Fiber23 g

Sugars4.2 g

Total Fat142 g

Saturated Fat38 g

Monounsaturated Fat46 g

Polyunsaturated Fat20 g

Omega-30.6 g

Cholesterol399 mg

Sodium7392 mg

Potassium4197 mg

Calcium362 mg

Iron46 mg

Magnesium276 mg

Phosphorus986 mg

Zinc12 mg

Copper6.2 mg

Manganese9.3 mg

Vitamin D6.4 mcg

Vitamin C35 mg

Vitamin A123 mcg

Vitamin E4.5 mg

Vitamin K3.6 mcg

Vitamin B62.4 mg

Vitamin B124.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)33 mg

Folate77 mcg

Choline238 mg

Caffeine0 mg

Water800 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 31. The excerpt below is the record exactly as published.

One pound of pork sausages, one and one-half pounds of raw potatoes, one tablespoon- ful of cream, one ounce of butter, one teaspoonful of salt, one-half teaspoonful of pepper

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