Fried Sausages
From The English-Chinese cookery book, 1890
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
1429Calories
70 gProtein
4 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1429 kcal
Protein70 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat126 g
Saturated Fat40 g
Monounsaturated Fat51 g
Polyunsaturated Fat22 g
Omega-30.6 g
Cholesterol330 mg
Sodium3352 mg
Potassium1393 mg
Calcium36 mg
Iron4.6 mg
Magnesium68 mg
Phosphorus603 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E4.6 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate9.1 mcg
Choline245 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 18. The excerpt below is the record exactly as published.
FRIED SAUSAGES. CUT the sausages apart and wash them ; then lay them in the pan and pour boiling water over them ; let them boil two minutes, then turn off the water and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little lard
Cook this with the app: pantry check, scaling, and the assistant.