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Sausage Rolls
From A year's cookery, 1880
Serves 6
Can use cooked or uncooked meat, adjust baking time accordingly.
Presented as published in 1880. 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
250Calories
13 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein13 g
Carbohydrates2.6 g
Fiber0.1 g
Sugars0.7 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol84 mg
Sodium591 mg
Potassium246 mg
Calcium11 mg
Iron1 mg
Magnesium13 mg
Phosphorus120 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate8 mcg
Choline64 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 300. The excerpt below is the record exactly as published.
Sausage Rolls. For To-morrow.- A pint of Shrimps to be potted for breakfast ; Watercress. Breakfast. — Potted Grouse (January 7th); Scalloped Oysters, made of the oysters left in the tin after making the Beef Steak Pie (April 27th) ; Hot Bolls (September 4tli) ; Boiled Hominy (Feb¬ ruary lltli). Luncheon. — Scrag of Mutton stewed with vegetables (January 14th) ; Sweet Macaroni (August 13th). Dinner. — Cr6cy Soup (January 5th) ; Mutton Chops with Sauce Piquante (April 30th) ; Carrots (July 6tli) ; Mashed Turnips (Sep¬ tember 30th) ; Stone Cream (July 1st) ; Cheese (June 8th). Things that must not be Forgotten, 1. Preserve any hominy that may be left. It can be fried for breakfast to-morrow. 2. Marinade for PorJc. — Cut about four pounds from the best end of the loin of pork. Bub an earthen pan twice across with garlic. Put into it a shalot finely minced, a table -spoonful of chopped parsley, six peppercorns, a dessert-spoonful of salt, and a quarter of a pint of salad oil. Bub the mixture well into every part of the pork, lay the meat in the pickle, cover the pan, and leave it for two days. 3. Make sausages of the remainder of the loin of pork (March 18th). If the sausages which are wanted for sausage rolls can be procured of a respectable dealer, this business can be omitted. 4. Pastry is to be made to-day (April 17th). Jam Tarts (xlugust 7th) ; Lemon Cheese-cakes (August 18th). > Sausage Rolls— Bolf the pastry to the thickness of one-eiglith of an inch, and cut it into pieces A YEAR'S COOKERY . 3*3 six inches square. Plunge the fresh sausages
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Cook this with the app: pantry check, scaling, and the assistant.