Fried Sausages
From Cookery book and general axioms for plain cookery, 1890
If the sausages are fresh and all meat, they will not burst if heated slowly.
Presented as published in 1890. 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
908Calories
35 gProtein
2 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories908 kcal
Protein35 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat85 g
Saturated Fat26 g
Monounsaturated Fat34 g
Polyunsaturated Fat17 g
Omega-30.3 g
Cholesterol188 mg
Sodium1676 mg
Potassium696 mg
Calcium18 mg
Iron2.3 mg
Magnesium34 mg
Phosphorus302 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E3.1 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate4.5 mcg
Choline154 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 20. The excerpt below is the record exactly as published.
FRIED SAUSAGES. Ingredients : — J lb. sausages. About 1 oz. dripping
Cook this with the app: pantry check, scaling, and the assistant.