Sausage Rolls
From Plain cookery recipes, 1908
Presented as published in 1908. 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
409Calories
19 gProtein
12 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein19 g
Carbohydrates12 g
Fiber0.4 g
Sugars0.9 g
Total Fat31 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol239 mg
Sodium750 mg
Potassium315 mg
Calcium36 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus214 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate40 mcg
Choline188 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 22. The excerpt below is the record exactly as published.
a piece of sausage on each piece of pastry ; wet round the edges, fold the paste over, press the edges together, and flake with the blade of a knife. Place the sausage rolls on a greased baking sheet, brush them with beaten egg
Cook this with the app: pantry check, scaling, and the assistant.