Saucissons de Chocolat
From Statesmen's dishes; and how to cook them, 1890
Sausages will keep for months and improve with age.
Presented as published in 1890. 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
1761Calories
28 gProtein
304 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1761 kcal
Protein28 g
Carbohydrates304 g
Fiber17 g
Sugars281 g
Total Fat64 g
Saturated Fat4.9 g
Monounsaturated Fat40 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium1111 mg
Calcium364 mg
Iron6.2 mg
Magnesium352 mg
Phosphorus628 mg
Zinc4.7 mg
Copper1.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5 mg
Folate63 mcg
Choline74 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
SAUCISSONS DE CHOCOLAT. BY MISS. BESSIE SNIDEE. (Daughter of Representative from Minnesota.) £AKE two cakes of " German's sweet choco- late," put in a pan, and the pan in another larger one of hot water ; leave on the stove until thoroughly melted, taking care that nothing whatever is put in the chocolate; then keeping it in the pan of hot water, take to the table and pour in honey until the chocolate is easily molded ; mix in a cupful of blanched sweet almonds cut into pieces about the size of a pea, a pinch each of powdered cloves
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Cook this with the app: pantry check, scaling, and the assistant.