Homemade Sausages

Name: Homemade Sausages
Ingredients: One pound of lean pork; half a pound of fat pork; one tea-spoonful of salt; half a tea-spoonful of pepper; half a tea-spoonful of dried marjoram; one-third of a small nutmeg; the sixth part of the rind of a lemon; three good-sized sage-leaves

From Common-sense papers on cookery, 1880

Adjust marjoram and sage to taste.

Presented as published in 1880. 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

2195Calories

162 gProtein

6 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories2195 kcal

Protein162 g

Carbohydrates6.3 g

Fiber1.7 g

Sugars0.5 g

Total Fat169 g

Saturated Fat60 g

Monounsaturated Fat78 g

Polyunsaturated Fat19 g

Omega-30.1 g

Cholesterol581 mg

Sodium4149 mg

Potassium2320 mg

Calcium160 mg

Iron7.5 mg

Magnesium147 mg

Phosphorus1554 mg

Zinc15 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C9.7 mg

Vitamin A7.8 mcg

Vitamin E2 mg

Vitamin K40 mcg

Vitamin B63 mg

Vitamin B124.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)52 mg

Folate27 mcg

Choline434 mg

Caffeine0 mg

Water353 g

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 30. The excerpt below is the record exactly as published.

One pound of lean pork and half a pound of fat pork, or rather less ; one tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of dried marjoram, one-third of a small nutmeg, the sixth part of the rind of a lemon, three good-sized sage-leaves

Cook this with the app: pantry check, scaling, and the assistant.