dairy-freenut-freesoy-free
Mviton Sausage
From The new practical housekeeping, 1890
Serves 4
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
921Calories
32 gProtein
9 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein32 g
Carbohydrates9.2 g
Fiber0.3 g
Sugars1.6 g
Total Fat83 g
Saturated Fat41 g
Monounsaturated Fat30 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol262 mg
Sodium423 mg
Potassium549 mg
Calcium118 mg
Iron8.4 mg
Magnesium56 mg
Phosphorus379 mg
Zinc53 mg
Copper3.7 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A89 mcg
Vitamin E2.6 mg
Vitamin K7.4 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate54 mcg
Choline161 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 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; mix tne whole with tne oyster liquor and whites and jolks of two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.