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Oxford Sausages
From Recipes for the million, 1891
Serves 12
Presented as published in 1891. 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
535Calories
23 gProtein
31 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein23 g
Carbohydrates31 g
Fiber3.1 g
Sugars2.5 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol105 mg
Sodium1386 mg
Potassium414 mg
Calcium112 mg
Iron3.6 mg
Magnesium47 mg
Phosphorus280 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C6.4 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate55 mcg
Choline42 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 159. The excerpt below is the record exactly as published.
OXFORD SAUSAGES. — Mince one pound of lean pork, one pound of veal, and one pound of fat pork ; add one pound of breadcrumbs, some thyme, parsley, sage, shalot or garlic, marjoram, nutmeg, pepper, and salt Mix the whole with a yolk of a well-beaten egg
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