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Sausage Filling

Name: Sausage Filling
Yield: 4 servings
Ingredients: one half pound of sausage meat; an equal quantity of bread crumbs; one tablespoon each of onion juice; one tablespoon each of minced parsley; a little salt; a little pepper

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

194Calories

10 gProtein

6 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories194 kcal

Protein9.8 g

Carbohydrates6.3 g

Fiber0.4 g

Sugars1.2 g

Total Fat14 g

Saturated Fat4.4 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol40 mg

Sodium474 mg

Potassium194 mg

Calcium19 mg

Iron0.9 mg

Magnesium12 mg

Phosphorus89 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C0.3 mg

Vitamin A15 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.6 mg

Folate9.9 mcg

Choline31 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 159. The excerpt below is the record exactly as published.

Sausage Filling Mix one half pound of sausage meat with an equal quantity of bread crumbs. Season with one tablespoon each of onion juice and minced parsley, a little salt

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