Fried Sausage for Summer Use

Name: Fried Sausage for Summer Use
Ingredients: Pack sausage into jars until nearly full; fill with melted lard

From The Pennsylvania German cook book, 1902

S. K.

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

2179Calories

12 gProtein

1 gCarbs

236 gFat

Full nutrition (34 nutrients)

Calories2179 kcal

Protein12 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.7 g

Total Fat236 g

Saturated Fat91 g

Monounsaturated Fat106 g

Polyunsaturated Fat28 g

Omega-30.1 g

Cholesterol259 mg

Sodium554 mg

Potassium230 mg

Calcium6 mg

Iron0.8 mg

Magnesium11 mg

Phosphorus100 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.1 mg

Folate1.5 mcg

Choline148 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 26. The excerpt below is the record exactly as published.

FRIED SAUSAGE FOR SUMMER USE. Pack sausage into jars until nearly full, set in a moderate oven and bake, when sau.sage seems to loosen from sides of jar then take out, put ou a weight, when cold fill with melted lard

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