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Fried Sausages with Apples
From Harper's cook book encyclopædia, 1902
Serves 5
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
469Calories
15 gProtein
56 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein15 g
Carbohydrates56 g
Fiber5.6 g
Sugars44 g
Total Fat23 g
Saturated Fat7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol64 mg
Sodium670 mg
Potassium667 mg
Calcium29 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus168 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C17 mg
Vitamin A33 mcg
Vitamin E1.1 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate1.8 mcg
Choline62 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 5 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.
lb. of sausages and six ap- ples. Cut four of the apples into thin slices and cut the remaining two into quarters.
Cook this with the app: pantry check, scaling, and the assistant.