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Frankfort Sausage
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
131Calories
1 gProtein
12 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein1.5 g
Carbohydrates12 g
Fiber5.2 g
Sugars0.7 g
Total Fat9.1 g
Saturated Fat6.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium88 mg
Calcium46 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline2.2 mg
Caffeine0 mg
Water1.6 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 11. The excerpt below is the record exactly as published.
FRANKFORT SAUSAGE— For this use any part of the pig, but equal quantities of lean and fat. Mince fine, season with ground coriander seed, salt, pepper, and a small quantity of nut- meg. Have ready skins, well cleaned and soaked in cold water
Cook this with the app: pantry check, scaling, and the assistant.