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Liver Sausage III
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
771Calories
69 gProtein
0 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein69 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.2 g
Total Fat53 g
Saturated Fat18 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol253 mg
Sodium558 mg
Potassium908 mg
Calcium49 mg
Iron3.3 mg
Magnesium63 mg
Phosphorus618 mg
Zinc7.8 mg
Copper0.6 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A1780 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B127.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate4.5 mcg
Choline209 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 207. The excerpt below is the record exactly as published.
Liver Sausage III Boil a pig's liver 10 minutes, then grind or chop fine and add twice as much cooked lean pork, and ^ lb fresh bacon, also ground or chopped. Season to taste with salt and ground pepper, cloves and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.