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Sausage Fritters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
Nutrition per serving
390Calories
4 gProtein
17 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein3.7 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat34 g
Saturated Fat5.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium3196 mg
Potassium88 mg
Calcium15 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A27 mcg
Vitamin E6 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate15 mcg
Choline39 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 107. The excerpt below is the record exactly as published.
Sausage Fritters To % pt sour milk or buttermilk, add 14 teasp soda, Vz teasp salt, and flour enough to make a moderately stiff batter. Dip squares or cakes of sausage meat in this batter, and fry brown on both sides. Another way is to mix the sausage meat with the batter and drop by spoonsful into hot drippings. — [Mrs. J. W. K., Tenn. Crust for Meat Pie To 1 pt sifted flour add 1 teasp salt,
Cook this with the app: pantry check, scaling, and the assistant.