Sausage
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
16432Calories
1837 gProtein
79 gCarbs
929 gFat
Full nutrition (34 nutrients)
Calories16432 kcal
Protein1837 g
Carbohydrates79 g
Fiber45 g
Sugars1.7 g
Total Fat929 g
Saturated Fat289 g
Monounsaturated Fat344 g
Polyunsaturated Fat104 g
Omega-33.6 g
Cholesterol5897 mg
Sodium81914 mg
Potassium32789 mg
Calcium3091 mg
Iron96 mg
Magnesium2525 mg
Phosphorus18742 mg
Zinc187 mg
Copper7.6 mg
Manganese9.2 mg
Vitamin D45 mcg
Vitamin C37 mg
Vitamin A444 mcg
Vitamin E21 mg
Vitamin K1524 mcg
Vitamin B659 mg
Vitamin B1258 mcg
Thiamin (B1)53 mg
Riboflavin (B2)22 mg
Niacin (B3)500 mg
Folate331 mcg
Choline4641 mg
Caffeine0 mg
Water6281 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 5. The excerpt below is the record exactly as published.
Sausage. Little Mary Hawks Chop fresh pork fine. For twenty pounds of meat use seven ounces of salt, three ounces of sage, one and a half otmces of pepper
Cook this with the app: pantry check, scaling, and the assistant.