dairy-freenut-freesoy-freefish-freeshellfish-free
Oxford Sausages
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Eggs should be beaten with a little cold water before use.
Presented as published in 1898. 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
691Calories
31 gProtein
7 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein31 g
Carbohydrates7.5 g
Fiber0.3 g
Sugars0.8 g
Total Fat59 g
Saturated Fat29 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol182 mg
Sodium169 mg
Potassium520 mg
Calcium47 mg
Iron2 mg
Magnesium38 mg
Phosphorus344 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate20 mcg
Choline39 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 148. The excerpt below is the record exactly as published.
Oxford Sausag’es. — (Family Recipe.) — Take a pound and a half of leg of pork, a pound of leg of veal, three-quarters of a pound of beef suet, and allow a dessertspoonful of blanched and minced sage to every pound of meat. Remove every particle of skin, also all the fat, from the pork and veal. Mince the pork and veal as finely as possible, and mince the suet to a powder. Soak the crumb of two rolls in water. Take two whole eggs
Cook this with the app: pantry check, scaling, and the assistant.