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Sausage Meat Preparation
From The Henderson cook book, 1914
Serves 4
Pack into a large bowl, cut what quantity you desire to use, put into a pan and warm it inside of stove.
Presented as published in 1914. 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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories10 kcal
Protein1.4 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium3.5 mg
Potassium27 mg
Calcium4.2 mg
Iron0.6 mg
Magnesium3 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1769 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B125.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0 mcg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 12. The excerpt below is the record exactly as published.
1 liver cooked by itself. Boil meats until it leaves the bone. When cool carefully remove meat from bones and run liver and meat through meat chopper. Mix it well and season with pepper, salt, red pepper and teaspoon coriander seed, pulvarized. Use sage if desired
Cook this with the app: pantry check, scaling, and the assistant.