Pork Sausages
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
1306Calories
70 gProtein
4 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories1306 kcal
Protein70 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat112 g
Saturated Fat34 g
Monounsaturated Fat45 g
Polyunsaturated Fat20 g
Omega-30.6 g
Cholesterol318 mg
Sodium3352 mg
Potassium1393 mg
Calcium36 mg
Iron4.6 mg
Magnesium68 mg
Phosphorus603 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E4.5 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate9.1 mcg
Choline238 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.
Pork Sausages. Divide a pound of sausages
Cook this with the app: pantry check, scaling, and the assistant.