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Oxford Sausage Meat
From Mary Jane's cook book, 1916
Serves 12
A poultry dressing may be substituted for the herbs if they are not easy to get.
Presented as published in 1916. 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
532Calories
18 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein18 g
Carbohydrates15 g
Fiber1.8 g
Sugars1.4 g
Total Fat44 g
Saturated Fat23 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol81 mg
Sodium582 mg
Potassium309 mg
Calcium58 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus196 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C5.5 mg
Vitamin A1 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate28 mcg
Choline25 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 98. The excerpt below is the record exactly as published.
OXFORD SAUSAGE MEAT. Lean veal, 1 pound. Nutmeg, 1. Fresh pork, 1 pound. Pepper, 1 teaspoon. Beef suet, 1 pound. Salt, 2 teaspoons. Bread crumbs, y2 pound. Sage leaves. Lemon, y2. Thyme, marjoram and savory
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