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Sausage Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: about two hours. Sufficient for five or six persons.
Presented as published in 1892. 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
747Calories
54 gProtein
15 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein54 g
Carbohydrates15 g
Fiber3.5 g
Sugars2 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol415 mg
Sodium2951 mg
Potassium1060 mg
Calcium70 mg
Iron14 mg
Magnesium71 mg
Phosphorus769 mg
Zinc11 mg
Copper6.3 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C4.8 mg
Vitamin A32224 mcg
Vitamin E4.2 mg
Vitamin K17 mcg
Vitamin B61.3 mg
Vitamin B1299 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3 mg
Niacin (B3)26 mg
Folate19 mcg
Choline76 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1723. The excerpt below is the record exactly as published.
Sausage Pie. — Mince separately one pound of lean beef, one pound of sheep's or pig's liver, and half a pound of fat pork. When finely shred, mix the ingredients thoroughly, and add two table-spoonfuls of stale crumb of bread grated, a teaspoonful of unmixed mustard, a tea-spoonful of powdered white sugar, and a little pepper, salt, and cayenne. Moisten the preparation with two table-spoonfuls of cold water. Press it into a butteied dish, lay one or two slices of fat bacon
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