Frankfort Sausages with Sourcrout
From French dishes for American tables, 1886
Presented as published in 1886. 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
2160Calories
116 gProtein
7 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2160 kcal
Protein116 g
Carbohydrates7 g
Fiber0 g
Sugars7 g
Total Fat186 g
Saturated Fat57 g
Monounsaturated Fat74 g
Polyunsaturated Fat33 g
Omega-30.9 g
Cholesterol525 mg
Sodium5543 mg
Potassium2303 mg
Calcium60 mg
Iron7.7 mg
Magnesium113 mg
Phosphorus998 mg
Zinc15 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A203 mcg
Vitamin E7.4 mg
Vitamin K2.3 mcg
Vitamin B61.3 mg
Vitamin B126.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)41 mg
Folate15 mcg
Choline394 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 42. The excerpt below is the record exactly as published.
Frankfort Sausages, with Sourcrout. Take ten Frankfort sausages
Cook this with the app: pantry check, scaling, and the assistant.