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Pork Sausage

Name: Pork Sausage
Yield: 10 servings
Ingredients: One lb. of pork; 1 lb. of lean veal; 1 lb. of beef suet; £ lb. of bread crumbs; 1 small nutmeg; 6 sage leaves; 1 teaspoonful of pepper; 2 teaspoonfuls of salt; marjoram

From Miss Cameron's cookery book, 1898

Serves 10

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

638Calories

22 gProtein

18 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories638 kcal

Protein22 g

Carbohydrates18 g

Fiber1.8 g

Sugars1.5 g

Total Fat52 g

Saturated Fat27 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol98 mg

Sodium698 mg

Potassium368 mg

Calcium70 mg

Iron2.1 mg

Magnesium38 mg

Phosphorus235 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0.4 mg

Vitamin A2.5 mcg

Vitamin E0.9 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.6 mg

Folate34 mcg

Choline29 mg

Caffeine0 mg

Water68 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 23. The excerpt below is the record exactly as published.

One lb. of pork (fat and lean, without any skin or gristle), 1 lb. of lean veal, 1 lb. of beef suet, £ lb. of bread crumbs, the rind of J lemon, 1 small nutmeg, 6 sage leaves, 1 tea- spoonful of pepper, 2 teaspoonfuls of salt, \ te^wai\& fc\ 62 MISS CAMERON'S COOKEBY BOOK. marjoram

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