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Liver Sausages
From The encyclopaedia of practical cookery, 1892
Serves 6
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
277Calories
4 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol55 mg
Sodium2012 mg
Potassium5.2 mg
Calcium13 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline27 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 351. The excerpt below is the record exactly as published.
Liver Sausages. — (1) Finely chop a raw pig’s Liver and rub it through a coarse wire sieve ; mix in half its quan- tity of finely-chopped boiled pork, and about a third of the quantity of fat bacon, cut into small squares. Season with salt, pepper, and a small quantity of pounded cloves or allspice ; then stuff it into thick pig skins, and tie round securely. The skins should be well cleansed befoie the meat is put into them. Put the sausages into a sauce- pan of boiling water with a lump of sal
Cook this with the app: pantry check, scaling, and the assistant.