dairy-freenut-freesoy-freefish-freeshellfish-free
Sausage Meat Stuffing
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
663Calories
39 gProtein
40 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein39 g
Carbohydrates40 g
Fiber2.6 g
Sugars4.5 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol121 mg
Sodium1309 mg
Potassium640 mg
Calcium116 mg
Iron4.9 mg
Magnesium57 mg
Phosphorus359 mg
Zinc5.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C1.4 mg
Vitamin A32 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate74 mcg
Choline70 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.
SAUSAGE MEAT STUFFING. 'Sausage meat, 1 cup. Grated lemon rind, 1 teaspoon. Bread crumbs, 1 cup. Minced lamb, y± cup. Chopped onion, 2 teaspoons. Salt and pepper. Egg yolk, 1
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