dairy-freenut-freesoy-free
Mutton Sausages
From Consult me, 1902
Serves 4
Garlic can be added for improvement.
Presented as published in 1902. 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
817Calories
33 gProtein
18 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein33 g
Carbohydrates18 g
Fiber0.7 g
Sugars2.4 g
Total Fat67 g
Saturated Fat33 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol251 mg
Sodium348 mg
Potassium545 mg
Calcium164 mg
Iron9 mg
Magnesium58 mg
Phosphorus392 mg
Zinc53 mg
Copper3.7 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A56 mcg
Vitamin E2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.5 mg
Folate42 mcg
Choline156 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 338. The excerpt below is the record exactly as published.
MUTTON SAUSAGES. — Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled ; chop the same very small, and season it with pepper, salt, mace, and nutmeg ; add to it six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small ; a quarter of a pound of grated bread, and some of the anchovy liquor, and the yolks and whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.