Pork Sausages

Name: Pork Sausages
Ingredients: 1| lb. lean pork; | lb. fat pork; | lb. bread crumbs; 2 teaspoonfuls salt; 2 teaspoonfuls powdered sage; 11 teaspoonfuls pepper

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

4404Calories

294 gProtein

334 gCarbs

207 gFat

Full nutrition (34 nutrients)

Calories4404 kcal

Protein294 g

Carbohydrates334 g

Fiber22 g

Sugars28 g

Total Fat207 g

Saturated Fat70 g

Monounsaturated Fat88 g

Polyunsaturated Fat30 g

Omega-30.2 g

Cholesterol773 mg

Sodium10001 mg

Potassium4147 mg

Calcium1026 mg

Iron32 mg

Magnesium398 mg

Phosphorus2894 mg

Zinc27 mg

Copper1.6 mg

Manganese4.8 mg

Vitamin D1.4 mcg

Vitamin C0.5 mg

Vitamin A5.1 mcg

Vitamin E3.2 mg

Vitamin K60 mcg

Vitamin B64.9 mg

Vitamin B128.2 mcg

Thiamin (B1)8 mg

Riboflavin (B2)5 mg

Niacin (B3)105 mg

Folate515 mcg

Choline715 mg

Caffeine0 mg

Water505 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 17. The excerpt below is the record exactly as published.

Pork Sausages. 1| lb. lean pork. | lb. fat pork, i lb. bread crumbs. 2 teaspoonfuls salt. 2 teaspoonfuls powdered sage. 11 teaspoonfuls pepper

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