Sausage

Name: Sausage
Ingredients: 50 lbs. meat; 1% oz. black pepper; 18 oz. salt; 2 oz. ground sage; 2 oz. red pepper; % oz. sugar

From The Wilson cook book, 1941

Mr. DoANE HERRING.

Presented as published in 1941. 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

358Calories

11 gProtein

80 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein11 g

Carbohydrates80 g

Fiber34 g

Sugars15 g

Total Fat8.8 g

Saturated Fat4.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium198008 mg

Potassium1334 mg

Calcium1250 mg

Iron22 mg

Magnesium327 mg

Phosphorus134 mg

Zinc3.8 mg

Copper1.2 mg

Manganese7.8 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A179 mcg

Vitamin E4.7 mg

Vitamin K1039 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate189 mcg

Choline30 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 6. The excerpt below is the record exactly as published.

Sausage 50 lbs. meat 1% oz. black pepper 18 oz. salt 2 oz. ground sage 2 oz. red pepper % oz. sugar

Cook this with the app: pantry check, scaling, and the assistant.