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Sausage and Eggs
From The home cook book, 1905
Serves 1
Utilize leftover sausages for this dish.
Presented as published in 1905. 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
535Calories
31 gProtein
3 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein31 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.3 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol642 mg
Sodium774 mg
Potassium467 mg
Calcium109 mg
Iron3.4 mg
Magnesium31 mg
Phosphorus414 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A260 mcg
Vitamin E2.3 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.2 mg
Folate72 mcg
Choline480 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 69. The excerpt below is the record exactly as published.
SAUSAGE AND EGGS If you have a sausage or two left over, utilize them with scrambled eggs. Cut the sausage in small circles and heat in a saucepan. When heated through the sausage has left a little fat in the pan. Pour in three well-beaten eggs to which two tablespoons of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.