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Pork Sausage
From The Pattern cook-book, 1890
Serves 18
Sausage can also be kept in cotton bags.
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
864Calories
32 gProtein
2 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein32 g
Carbohydrates1.6 g
Fiber0.7 g
Sugars0.1 g
Total Fat80 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol168 mg
Sodium874 mg
Potassium595 mg
Calcium58 mg
Iron1.8 mg
Magnesium36 mg
Phosphorus356 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A6.3 mcg
Vitamin E0.7 mg
Vitamin K9.2 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.8 mg
Folate12 mcg
Choline0.4 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 81. The excerpt below is the record exactly as published.
PORK SAUSAGE. Six pounds of lean fresh pork. Three pounds of fat fresh pork. Twelve tea-spoonfuls of powdered sage. Six tea-spoonfuls of black pepper. Six tea-spoonfuls of salt. Two tea-spoonfuls of powdered mace. Two tea-spoonfuls of powdered cloves. One grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.