Sausage Rolls
From The book of plain cooking, 1904
Useful for breakfast, supper, or an early lunch.
Presented as published in 1904. 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
665Calories
31 gProtein
40 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein31 g
Carbohydrates40 g
Fiber1.5 g
Sugars5.6 g
Total Fat42 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.5 g
Omega-30.4 g
Cholesterol108 mg
Sodium1459 mg
Potassium565 mg
Calcium146 mg
Iron4.3 mg
Magnesium42 mg
Phosphorus291 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E1.7 mg
Vitamin K8.4 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate79 mcg
Choline90 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 28. The excerpt below is the record exactly as published.
Sausage Rolls Sausage rolls are most useful ; they are acceptable at the breakfast-table, for supper, or for an early lunch. The mistake that is generally made is in making them too large. The sausages should be taken out of their skins and two sausages made into three rolls
Cook this with the app: pantry check, scaling, and the assistant.