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Sausage Cakes, Soyer's
From Cassell's dictionary of cookery, 1892
Serves 8
Shape should be like an egg, but slightly flattened.
Presented as published in 1892. 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
547Calories
13 gProtein
4 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein13 g
Carbohydrates3.6 g
Fiber1.2 g
Sugars0.4 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol149 mg
Sodium819 mg
Potassium240 mg
Calcium43 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus139 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C2.1 mg
Vitamin A37 mcg
Vitamin E0.8 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate18 mcg
Choline109 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1722. The excerpt below is the record exactly as published.
Sausage Cakes, Soyer's.— Chop some lean pork very fine, ha^•ing pre\-iously detached aU the skin and bone, and to every pound of meat add three-quarters of a jjound of fat bacon, half an ounce of salt, a salt-spoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley. When the whole is well chopped, put into a mortar and pound well, finishing with three eggs
Cook this with the app: pantry check, scaling, and the assistant.