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Pork Sausages for Eating Cold
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil is half an hour.
Presented as published in 1892. 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
744Calories
95 gProtein
0 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein95 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol297 mg
Sodium272 mg
Potassium1542 mg
Calcium68 mg
Iron6.6 mg
Magnesium98 mg
Phosphorus932 mg
Zinc17 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0.2 mg
Vitamin A6.8 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B62.7 mg
Vitamin B127.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate14 mcg
Choline254 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1294. The excerpt below is the record exactly as published.
Pork Sausages for Eating Cold.— Put two pounds of pork, fat and lean together, and two pounds of lean beef into a pickle for ten days {see Pork, Pickled). Take the meat out. wash, drain, and dry it, mince it finely, season with a little black pepper, salt, and allspice
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