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Frankfort Sausages
From Cassell's dictionary of cookery, 1892
Serves 5
Probable cost for this quantity: Is. 3d.
Presented as published in 1892. 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
383Calories
17 gProtein
6 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein17 g
Carbohydrates6.3 g
Fiber0.3 g
Sugars0.6 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol78 mg
Sodium144 mg
Potassium235 mg
Calcium39 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus160 mg
Zinc1.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.4 mg
Folate1.8 mcg
Choline63 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 551. The excerpt below is the record exactly as published.
Frankfort Sausages.— Mince very finely one pound of lean pork, from the shoulder, with thi-ee ounces of fat bacon ; add a little red wine diiring the mincing process, just enough to keep the meat moist. Season with equal quantities of black pepper and ground coriander seed, a little nutmeg grated, and salt to taste. Fill skins — these should be scrupulously clean, well- .soaked in salt and water, and wiped dry before being used. Biead soaked in milk or water
Cook this with the app: pantry check, scaling, and the assistant.