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Sausage and Mash (English Dish)
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
59Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.6 g
Carbohydrates14 g
Fiber2.1 g
Sugars3.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium269 mg
Calcium22 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline9.1 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 236. The excerpt below is the record exactly as published.
SAUSAGE AND MASH (English Dish).— Peel potatoes and put in pot in the usual way with salt; after they have boiled 5 minutes put 2 or 3 larg^ onions
Cook this with the app: pantry check, scaling, and the assistant.