Sausage
From Popular cook book, 1899
Presented as published in 1899. 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
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.
SAUSAGE—GOV. CARR. Forty pounds meat, one and-a-half ounces sage, four ounces sugar, six ounces salt, two ounces black pepper, half ounce red pepper, a small box of Bell’s Poultry Seasoning, if procurable. The meat should be at least one-fourth fat. Mrs. F. S. SPRUILL. SAUSAGE, To every twenty-two pounds of meat, put ten ounces of salt, three large tablespoonfuls of ground black pep- per, and the same of sage
Cook this with the app: pantry check, scaling, and the assistant.