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Sausage Sandwiches
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
225Calories
8 gProtein
14 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein8.3 g
Carbohydrates14 g
Fiber1.1 g
Sugars1.7 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol28 mg
Sodium467 mg
Potassium186 mg
Calcium55 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus111 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate21 mcg
Choline22 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 80. The excerpt below is the record exactly as published.
Sausage Sandwiches Cut cooked sausage cakes in thin slices and spread on buttered bread. Place minced celery over the sausage and add the cover- ing of buttered brea
Cook this with the app: pantry check, scaling, and the assistant.