Sausage Rolls
From The St. Mungo cookery book, 1904
The mince must be pretty liquid when hot, so that the rolls will not be dry, but it must be quite cold before laying it on paste or the butter will melt.
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
1920Calories
170 gProtein
44 gCarbs
122 gFat
Full nutrition (33 nutrients)
Calories1920 kcal
Protein170 g
Carbohydrates44 g
Fiber2.6 g
Sugars0.2 g
Total Fat122 g
Saturated Fat47 g
Monounsaturated Fat43 g
Polyunsaturated Fat4.7 g
Cholesterol602 mg
Sodium1096 mg
Potassium2624 mg
Calcium218 mg
Iron36 mg
Magnesium166 mg
Phosphorus1384 mg
Zinc38 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate76 mcg
Choline11 mg
Caffeine0 mg
Water819 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 17. The excerpt below is the record exactly as published.
SAUSAGE ROLLS. Pepper and salt. Breakfastcupful of boiling water. 2 lb. of mince. I teaspoonful of dripping. 1 large tablespoonful of flour. Rough puff paste
Cook this with the app: pantry check, scaling, and the assistant.