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Sausage Toast
From Cassell's dictionary of cookery, 1892
Serves 1
Time: fifteen to twenty minutes.
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
576Calories
28 gProtein
28 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein28 g
Carbohydrates28 g
Fiber2.8 g
Sugars2.9 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.1 g
Omega-30.2 g
Cholesterol112 mg
Sodium1530 mg
Potassium656 mg
Calcium100 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus297 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E1.7 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.8 mg
Folate11 mcg
Choline93 mg
Caffeine0 mg
Water116 g
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 Toast (a breakfast dish) .—Fry or bake two or three sausages. When done enough, strip the skin from them, and spread the meat on a slice of brown bread toasted and buttered. Grate a spoonful of gruyere or Cheshire cheese
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