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Ham Sausages
From The encyclopaedia of practical cookery, 1892
Serves 9
Ensure no air spaces in sausages.
Presented as published in 1892. 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
796Calories
74 gProtein
2 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein74 g
Carbohydrates1.9 g
Fiber0.4 g
Sugars0 g
Total Fat52 g
Saturated Fat18 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol220 mg
Sodium10785 mg
Potassium1393 mg
Calcium39 mg
Iron3.3 mg
Magnesium71 mg
Phosphorus885 mg
Zinc7.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate14 mcg
Choline267 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 51. The excerpt below is the record exactly as published.
Ham Sausages. — Mince finely about 51b. of unsmoked Ham ; procure, if in the cold weather, lib. of inner pork fat or hog’s leaf, and cut it into small squares. Season the mince with 3oz. of salt, ^oz. of coarsely-ground black pepper, a few whole peppercorns, and J teaspoonful of saltpetre. Mix the seasoning well with the mince, and moisten it gradually with 2 or 3 table-spoonfuls of rum or port wine
Cook this with the app: pantry check, scaling, and the assistant.