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Kentish Sausage-Meat
From Modern cookery, in all its branches, 1884
Serves 5
Watch closely while roasting to avoid scorching.
Presented as published in 1884. 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
693Calories
52 gProtein
10 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein52 g
Carbohydrates10 g
Fiber2.4 g
Sugars0.8 g
Total Fat50 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat6.8 g
Omega-30.3 g
Cholesterol185 mg
Sodium189 mg
Potassium833 mg
Calcium93 mg
Iron4.2 mg
Magnesium95 mg
Phosphorus518 mg
Zinc6.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D1.1 mcg
Vitamin C0.4 mg
Vitamin A5.2 mcg
Vitamin E1.5 mg
Vitamin K36 mcg
Vitamin B61.6 mg
Vitamin B122 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate20 mcg
Choline177 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 245. The excerpt below is the record exactly as published.
KENTISH SAUSAGE-MEAT. To three pounds of lean pork, add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate, when the meat is somewhat coarsely chopped, this difference should be attended to in making them. When the fat and lean are partially mixed, strew over them two ounces and a half of dry salt, beaten to powder, and mixed with one ounce of ground black pepper, and three large tablespoonsful of sage
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