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Sausage Rolls
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: half an hour. Sufficient, one or two for each person.
Presented as published in 1892. 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
180Calories
10 gProtein
4 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein9.6 g
Carbohydrates4.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol50 mg
Sodium199 mg
Potassium195 mg
Calcium4.6 mg
Iron1.6 mg
Magnesium10 mg
Phosphorus85 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A5.1 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate7.2 mcg
Choline10 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1724. The excerpt below is the record exactly as published.
Sausage Rolls. — Enclose a whole sau- sage in a piece of pastry rolled out just largo enough to contain it, and a quarter of an inch thick. Pinch the edges securely, and then bake the roll on a baking sheet in a well-heated oven. They may be served hot or cold. Or take equal weights of cold dressed chicken and tongue
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