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Sausage
From The new Kentucky home cook book, 1884
Serves 40
Presented as published in 1884. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.5 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4200 mg
Potassium16 mg
Calcium14 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.7 mcg
Choline0.3 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 27. The excerpt below is the record exactly as published.
SAUSAGE. » Forty pounds of meat, fat included (one-third fat), one and a half cupful of salt heated and rubbed very fine, four table-spoonfuls of black and two table-spoonfuls of red pep- per, ten table-spoonfuls of sag
Cook this with the app: pantry check, scaling, and the assistant.