Sausage of Fresh Pork

Name: Sausage of Fresh Pork
Ingredients: a pound of lean pork; the same of fat pork; half an ounce of salt; a pinch of pepper; a little nutmeg; a pinch of sage; a shallot; a teaspoonful of parsley

From French dishes for American tables, 1886

Flat sausages can be prepared in the same manner.

Presented as published in 1886. 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

3542Calories

179 gProtein

8 gCarbs

309 gFat

Full nutrition (34 nutrients)

Calories3542 kcal

Protein179 g

Carbohydrates7.7 g

Fiber1 g

Sugars2.4 g

Total Fat309 g

Saturated Fat111 g

Monounsaturated Fat145 g

Polyunsaturated Fat34 g

Omega-30.1 g

Cholesterol776 mg

Sodium8734 mg

Potassium2736 mg

Calcium144 mg

Iron8.3 mg

Magnesium161 mg

Phosphorus1928 mg

Zinc18 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C4.4 mg

Vitamin A6.2 mcg

Vitamin E1.8 mg

Vitamin K24 mcg

Vitamin B63.1 mg

Vitamin B125.7 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.4 mg

Niacin (B3)57 mg

Folate35 mcg

Choline435 mg

Caffeine0 mg

Water429 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 41. The excerpt below is the record exactly as published.

Sausage of Fresh Pork. Take a pound of lean pork and the same of fat pork ; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley

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