Sausage Rolls
From McDougall's cookery book, 1950
Bake in a hot oven.
Presented as published in 1950. 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
1571Calories
76 gProtein
39 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories1571 kcal
Protein76 g
Carbohydrates39 g
Fiber1.5 g
Sugars5.1 g
Total Fat123 g
Saturated Fat37 g
Monounsaturated Fat49 g
Polyunsaturated Fat23 g
Omega-30.6 g
Cholesterol343 mg
Sodium3667 mg
Potassium1465 mg
Calcium85 mg
Iron6.8 mg
Magnesium81 mg
Phosphorus672 mg
Zinc9.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A154 mcg
Vitamin E4.7 mg
Vitamin K5.2 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)28 mg
Folate77 mcg
Choline282 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 15. The excerpt below is the record exactly as published.
SAUSAGE ROLLS Flaky Pastry (see page 26). 1 lb. Sausages. A little Beaten Egg
Cook this with the app: pantry check, scaling, and the assistant.