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Pork Sausages
From The household cook book, 1902
Serves 30
Presented as published in 1902. 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
438Calories
23 gProtein
2 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein23 g
Carbohydrates2.1 g
Fiber0.3 g
Sugars1.4 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol106 mg
Sodium2584 mg
Potassium478 mg
Calcium18 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus203 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E1.5 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.2 mg
Folate3.4 mcg
Choline80 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 132. The excerpt below is the record exactly as published.
PORK SAUSAGES.— For these the right proportions of fat and lean meat is about ^ fat, and for every 10 lbs. of the minced sausage 4 oz. of salt, 1 oz. of pulverized black pepper, and 1 table- spoon pulverized sage
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