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Liver Sausage
From The farm cook & rule book, 1923
Serves 18
Presented as published in 1923. 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
752Calories
82 gProtein
27 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein82 g
Carbohydrates27 g
Fiber1.4 g
Sugars0 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol497 mg
Sodium3850 mg
Potassium1193 mg
Calcium92 mg
Iron15 mg
Magnesium91 mg
Phosphorus935 mg
Zinc10 mg
Copper7 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0.7 mg
Vitamin A35667 mcg
Vitamin E2.7 mg
Vitamin K32 mcg
Vitamin B61.7 mg
Vitamin B12108 mcg
Thiamin (B1)2 mg
Riboflavin (B2)3.7 mg
Niacin (B3)33 mg
Folate49 mcg
Choline163 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 102. The excerpt below is the record exactly as published.
Liver Sausage Add 5 pounds of well cooked pork or beef liver and 1 pound of flour to 8 pounds of well cooked pork from boned hogs' heads or jowls. Cut the meat into small pieces, mix thoroughly with flour and put through a food grinder. Spread out and sprinkle with 6 ounces of fine salt, 2 ounces of finely ground black pepper and 1 ounce of finely ground sage. Eegrind, adding 1 onion if the onion flavor is desired
Cook this with the app: pantry check, scaling, and the assistant.