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Sausage-meat, No. 3

Name: Sausage-meat, No. 3
Yield: 20 servings
Ingredients: Twenty pounds of pork; six ounces and a half of salt; four ounces and a half of black pepper; three table-spoonfuls of powdered sage; two ounces of sugar

From Virginia Cookery-book, 1884

Serves 20

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

Nutrition per serving

831Calories

92 gProtein

7 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories831 kcal

Protein92 g

Carbohydrates7.1 g

Fiber1.7 g

Sugars2.9 g

Total Fat46 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol295 mg

Sodium3821 mg

Potassium1654 mg

Calcium108 mg

Iron4.1 mg

Magnesium117 mg

Phosphorus940 mg

Zinc9.2 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D2.3 mcg

Vitamin C0.6 mg

Vitamin A12 mcg

Vitamin E0.8 mg

Vitamin K16 mcg

Vitamin B62.9 mg

Vitamin B122.9 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)25 mg

Folate6.5 mcg

Choline231 mg

Caffeine0 mg

Water314 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 127. The excerpt below is the record exactly as published.

Sausage-meat, No. 3. Twenty pounds of pork, mixed in the proportion of one part of fat to two parts of lean meat, six ounces and a half of salt, four ounces and a half of black pepper, three table-spoonfuls of powdered sage. Let the meat be ground VIRGINIA COOKERY-BOOK, 271 very smooth and fine. If you want to put any away for use some months later add two ounces of sugar

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