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French Sausages
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
640Calories
11 gProtein
1 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein11 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.5 g
Total Fat66 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol100 mg
Sodium417 mg
Potassium154 mg
Calcium9.8 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus109 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate1.9 mcg
Choline59 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 44. The excerpt below is the record exactly as published.
French Sausages. One lb. lean pork, 1 lb. fat bacon, 1 veal sweetbread boiled, the livers of 2 fowls, fried, 1 clove of garlic, 1 tea- spoonful of salt, 1 teaspoonful of sugar, J teaspoonful ground mace, 1 teaspoonful white pepper, and a lew pepper- corns
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