Sausage, Frankfurter
From The Rural cook book, 1907
Serves 5
For a deep rich tint of brown, finish over a brick fire.
Presented as published in 1907. 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 The Rural cook book (1907), page 25. The excerpt below is the record exactly as published.
Sausage, Frankfurter. — Chop up pork, lean meat and fat (ham can be used) in the proportion of four pounds lean to one of fat. To a pound of the mixture season with salt, ii grams, one-half gram salt- petre, two grams white pepper and one-half gram cloves
Cook this with the app: pantry check, scaling, and the assistant.