Sausage Meat
From Manual for army cooks, 1896
Better fresh made; sage should not be added until ready to cook if kept for a long time.
Presented as published in 1896. 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
34802Calories
1278 gProtein
151 gCarbs
3202 gFat
Full nutrition (34 nutrients)
Calories34802 kcal
Protein1278 g
Carbohydrates151 g
Fiber57 g
Sugars60 g
Total Fat3202 g
Saturated Fat1134 g
Monounsaturated Fat1445 g
Polyunsaturated Fat348 g
Omega-30 g
Cholesterol6713 mg
Sodium25832 mg
Potassium24833 mg
Calcium3755 mg
Iron99 mg
Magnesium1735 mg
Phosphorus14251 mg
Zinc150 mg
Copper6.3 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A818 mcg
Vitamin E39 mg
Vitamin K1997 mcg
Vitamin B629 mg
Vitamin B1255 mcg
Thiamin (B1)55 mg
Riboflavin (B2)19 mg
Niacin (B3)357 mg
Folate693 mcg
Choline60 mg
Caffeine0 mg
Water4532 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 44. The excerpt below is the record exactly as published.
SAUSAGE MEAT. 14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. ^ ounce cayenne i3epper. 1 ounce powdered black pepper
Cook this with the app: pantry check, scaling, and the assistant.