Saltsage
From Use and preparation of food, 1919
Presented as published in 1919. 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
524Calories
18 gProtein
111 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein18 g
Carbohydrates111 g
Fiber57 g
Sugars1.5 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium352001 mg
Potassium1075 mg
Calcium1847 mg
Iron39 mg
Magnesium451 mg
Phosphorus231 mg
Zinc5.9 mg
Copper1.7 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A251 mcg
Vitamin E6.4 mg
Vitamin K1454 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate248 mcg
Choline37 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 131. The excerpt below is the record exactly as published.
SALTSAGE. Use choice trimmings, about one-fourtli to one-third fat. Porlj and beef or porli and rabbit may be combined. To 100 povmds of meat add 2 pounds of salt, 3 ounces white pepper, 3 ounces ground sage and J ounce red pepper.
Cook this with the app: pantry check, scaling, and the assistant.