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Sausage
From Atlanta women's club cook book, 1921
Serves 40
Recipe by Mrs. J. E. Hays, State Federation President Women's Clubs.
Presented as published in 1921. 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
3856Calories
164 gProtein
6 gCarbs
352 gFat
Full nutrition (34 nutrients)
Calories3856 kcal
Protein164 g
Carbohydrates5.9 g
Fiber1.5 g
Sugars0.1 g
Total Fat352 g
Saturated Fat122 g
Monounsaturated Fat161 g
Polyunsaturated Fat40 g
Omega-30.7 g
Cholesterol831 mg
Sodium9844 mg
Potassium2491 mg
Calcium199 mg
Iron9.9 mg
Magnesium168 mg
Phosphorus1809 mg
Zinc19 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A8.6 mcg
Vitamin E3.6 mg
Vitamin K50 mcg
Vitamin B64.3 mg
Vitamin B127 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.9 mg
Niacin (B3)57 mg
Folate31 mcg
Choline462 mg
Caffeine0 mg
Water593 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 8. The excerpt below is the record exactly as published.
SAUSAGE. (FROM GEORGIA). 66 lbs. lean pork. 1/3 cup red pepper. 33 lbs. fat pork. 2 1/2 cups salt. 5/12 cup black pepper. 3 1/3 cups sage
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