Oxford Sausages

Name: Oxford Sausages
Ingredients: 1 lb. of lean veal; 1 lb. of lean pork; 1 lb. of fat pork; ½ lb. freshly grated bread crumbs; a teaspoonful of mixed herbs; grated lemon peel; a finely minced anchovy

From The "Queen" cookery books: Pickles and Preserves, 1902

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

5105Calories

298 gProtein

176 gCarbs

352 gFat

Full nutrition (34 nutrients)

Calories5105 kcal

Protein298 g

Carbohydrates176 g

Fiber13 g

Sugars17 g

Total Fat352 g

Saturated Fat127 g

Monounsaturated Fat159 g

Polyunsaturated Fat41 g

Omega-30.1 g

Cholesterol1148 mg

Sodium5368 mg

Potassium4638 mg

Calcium636 mg

Iron23 mg

Magnesium369 mg

Phosphorus3221 mg

Zinc35 mg

Copper1.6 mg

Manganese2.3 mg

Vitamin D0.9 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E3.3 mg

Vitamin K15 mcg

Vitamin B65.2 mg

Vitamin B1213 mcg

Thiamin (B1)5.9 mg

Riboflavin (B2)4.5 mg

Niacin (B3)106 mg

Folate335 mcg

Choline470 mg

Caffeine0 mg

Water838 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.

Oxford Sausages. — These are made of lean veal and pork, and very finely minced or shred suet, or flead, as preferred, allowing fib. freshly grated bread crumbs to each lib. of meat. These are seasoned with pepper, salt, powdered herbs (a tea- spoonful of mixed herbs to each pound of meat), grated lemon peel, and a finely minced anchovy, as you please. These seasonings may be varied to taste. Truffled Sausages. — Mince fairly fine lib. 4oz. of fat and fib. of lean pork

Cook this with the app: pantry check, scaling, and the assistant.