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Pork Sausage (English)
From Magnet users cook book, 1920
Serves 12
Submitted by Mrs. John Wiltin, Kellow, Man.
Presented as published in 1920. 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
526Calories
18 gProtein
14 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein18 g
Carbohydrates14 g
Fiber1 g
Sugars1.2 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol78 mg
Sodium187 mg
Potassium303 mg
Calcium53 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus192 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A2.2 mcg
Vitamin E0.8 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate25 mcg
Choline34 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 14. The excerpt below is the record exactly as published.
PORK SAUSAGE (ENGLISH). Chop together 1% pounds of pork, free from skin and gristle, % pound of lean veal, 1 pound of beef suet, add 8 ounces of bread crumbs, the finest grated rind of half a lemon, % dozen sage leaves, a good pinch of majoram, lemon leaf, thyme and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.