dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sausage Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: an hour and a half.
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
706Calories
37 gProtein
13 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein37 g
Carbohydrates13 g
Fiber0.3 g
Sugars2.4 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol159 mg
Sodium1697 mg
Potassium736 mg
Calcium33 mg
Iron3.2 mg
Magnesium41 mg
Phosphorus320 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C0.3 mg
Vitamin A63 mcg
Vitamin E2.3 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate27 mcg
Choline121 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1724. The excerpt below is the record exactly as published.
Sausage Pudding. — Line a moderate- sized pudding-basin with good suet crust ; fill it with one pound of fresh pork sausages which have been scalded and have had the skins re- moved, and pour over it a sauce made as fol- lows:— Mince an onion, and fry it with two sage-leaves in butter tiU the onion begins to turn yellow. Dredge a dessert-spoonful of flour over it, and pour upon it two or three table- spoonfuls of good stoc
Cook this with the app: pantry check, scaling, and the assistant.