dairy-freenut-freeegg-freesoy-free
Mutton Sausage
From The new practical housekeeping, 1890
Serves 6
A unique sausage recipe.
Presented as published in 1890. 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
590Calories
19 gProtein
6 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein19 g
Carbohydrates6 g
Fiber0.2 g
Sugars1 g
Total Fat54 g
Saturated Fat27 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.5 g
Cholesterol113 mg
Sodium259 mg
Potassium343 mg
Calcium69 mg
Iron5.3 mg
Magnesium35 mg
Phosphorus220 mg
Zinc35 mg
Copper2.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E1.6 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B129.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate28 mcg
Choline58 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.
Mviton Sausage. — ^Take a pound fresh mutton, or that which has been underdone, chop very fine and season with pepper, salt and beaten mace. Chop also half pound beef suet, two anchovies, pint oysters, quarter pound bits of dry bread, and a boiled onion
Cook this with the app: pantry check, scaling, and the assistant.