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Fried Sausages
From Harper's cook book encyclopædia, 1902
Serves 2
Fry for 15 to 20 minutes.
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
337Calories
13 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein13 g
Carbohydrates49 g
Fiber0 g
Sugars0.3 g
Total Fat16 g
Saturated Fat2.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol42 mg
Sodium279 mg
Potassium202 mg
Calcium16 mg
Iron3.9 mg
Magnesium22 mg
Phosphorus119 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate101 mcg
Choline20 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 304. The excerpt below is the record exactly as published.
little but- ter in a frying-pan, and as soon as it is dissolved put in the sausages in a single layer. Sift flour over them
Cook this with the app: pantry check, scaling, and the assistant.