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Sausage Meat

Name: Sausage Meat
Yield: 30 servings
Ingredients: 11 pounds of tender lean pork; 7 pounds of leaf fat; 5 tablespoonsful of powdered sage; 4 teaspoonsful of salt; 3 tablespoons of ground black pepper; 1 level teaspoon ful cayenne pepper

From The Blue grass cook book, 1904

Serves 30

Presented as published in 1904. 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

910Calories

2 gProtein

1 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories910 kcal

Protein2 g

Carbohydrates0.7 g

Fiber0.3 g

Sugars0 g

Total Fat100 g

Saturated Fat48 g

Monounsaturated Fat39 g

Polyunsaturated Fat7.7 g

Omega-30 g

Cholesterol116 mg

Sodium317 mg

Potassium47 mg

Calcium10 mg

Iron0.3 mg

Magnesium3.9 mg

Phosphorus22 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A2.8 mcg

Vitamin E0.1 mg

Vitamin K7.2 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate1.2 mcg

Choline0.3 mg

Caffeine0 mg

Water4.5 g

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 34. The excerpt below is the record exactly as published.

SAUSAGE MEAT E. D. P. 11 pounds of tender lean pork, 7 pounds of leaf fat, 5 tablespoonsful of powdered sage, 4 teaspoonsful of salt, 3 tablespoons of ground black pepper, 1 level teaspoon ful cayenne pepper

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