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Pork Sausages
From Magnet users cook book, 1920
Serves 20
Submitted by Mrs. A. Ahlhousen, Irvine, Alta.
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
522Calories
19 gProtein
1 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein19 g
Carbohydrates1.5 g
Fiber0.7 g
Sugars0.1 g
Total Fat48 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol101 mg
Sodium758 mg
Potassium365 mg
Calcium40 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus215 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A4.2 mcg
Vitamin E0.5 mg
Vitamin K8.6 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate7.7 mcg
Choline0.5 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 20 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 SAUSAGES. Six pounds of fresh lean pork, 6 teaspoons of pep- per, 2 teaspoons of cloves, 12 teaspoons of sage, 6 teaspoons of salt, 1 nut- meg, grind or chop fine. Pack in a jar and pour hot lard over the top—) Mrs. A. Ahlhousen, Irvine, Alta. 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.
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