Sausage
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
2146Calories
165 gProtein
19 gCarbs
160 gFat
Full nutrition (34 nutrients)
Calories2146 kcal
Protein165 g
Carbohydrates19 g
Fiber8 g
Sugars0.2 g
Total Fat160 g
Saturated Fat58 g
Monounsaturated Fat71 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol646 mg
Sodium33491 mg
Potassium3291 mg
Calcium234 mg
Iron11 mg
Magnesium231 mg
Phosphorus1616 mg
Zinc21 mg
Copper1 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K82 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline4.1 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 5. The excerpt below is the record exactly as published.
SAUSAGE 1 Z pounds ground pork, 3 ounces salt (6 level tablespoons), 1 ounce pepper (ground red, 1 level tablespoon), 1 tablespoon sage
Cook this with the app: pantry check, scaling, and the assistant.