Sausage-Meat Cake
From Modern cookery, in all its branches, 1884
Serves 6
Serve cold.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 245. The excerpt below is the record exactly as published.
SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS. Season very highly from two to three pounds of good sausage- meat, both with spices and with sage, or with thyme and parsley
Cook this with the app: pantry check, scaling, and the assistant.