Sausage Rolls
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1550Calories
46 gProtein
83 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories1550 kcal
Protein46 g
Carbohydrates83 g
Fiber2.9 g
Sugars2.4 g
Total Fat115 g
Saturated Fat32 g
Monounsaturated Fat48 g
Polyunsaturated Fat26 g
Omega-30.3 g
Cholesterol159 mg
Sodium2598 mg
Potassium810 mg
Calcium35 mg
Iron7.2 mg
Magnesium58 mg
Phosphorus416 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E2.8 mg
Vitamin K26 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate119 mcg
Choline130 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 27. The excerpt below is the record exactly as published.
Sausage Rolls Half a pound of sausages. Six ounces flaky pastry
Cook this with the app: pantry check, scaling, and the assistant.