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Mutton with Sausages
From Cassell's dictionary of cookery, 1892
Serves 2
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
661Calories
45 gProtein
0 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein45 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat52 g
Saturated Fat22 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol185 mg
Sodium415 mg
Potassium669 mg
Calcium35 mg
Iron4 mg
Magnesium56 mg
Phosphorus417 mg
Zinc8.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1990. The excerpt below is the record exactly as published.
Mutton with Sausages. ' Prepare the meat as in the two foregoing recipes. Fry some sausages cut in short lengths
Cook this with the app: pantry check, scaling, and the assistant.