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Pork Sausage
From Dora's cook book, 1888
Serves 17
Presented as published in 1888. 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
606Calories
22 gProtein
1 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein22 g
Carbohydrates1 g
Fiber0.5 g
Sugars0 g
Total Fat56 g
Saturated Fat20 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol118 mg
Sodium892 mg
Potassium424 mg
Calcium44 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus250 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A4.9 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate8 mcg
Choline0.4 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 8. The excerpt below is the record exactly as published.
PORK SAUSAGE. Six pounds of lean fresh pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, and two of cloves
Cook this with the app: pantry check, scaling, and the assistant.