Sausages

Name: Sausages
Ingredients: A lean and A fat pork chopped very fine; A fat pork chopped very fine; teacup sage to every 40 pounds meat; 1 pound salt; A pound pepper

From Royal baker and pastry cook, 1913

To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them.

Presented as published in 1913. 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

4764Calories

229 gProtein

313 gCarbs

328 gFat

Full nutrition (34 nutrients)

Calories4764 kcal

Protein229 g

Carbohydrates313 g

Fiber128 g

Sugars3.5 g

Total Fat328 g

Saturated Fat120 g

Monounsaturated Fat149 g

Polyunsaturated Fat39 g

Omega-30.8 g

Cholesterol776 mg

Sodium179318 mg

Potassium9055 mg

Calcium2800 mg

Iron63 mg

Magnesium1078 mg

Phosphorus2657 mg

Zinc25 mg

Copper6.9 mg

Manganese60 mg

Vitamin D0.9 mcg

Vitamin C11 mg

Vitamin A222 mcg

Vitamin E9 mg

Vitamin K1318 mcg

Vitamin B65.2 mg

Vitamin B125.7 mcg

Thiamin (B1)4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)64 mg

Folate192 mcg

Choline498 mg

Caffeine0 mg

Water464 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 66. The excerpt below is the record exactly as published.

Sausages. — Have A lean and A fat pork chopped very fine, 1 pound salt, A pound pepper, and teacup sage to every 40 pounds meat

Cook this with the app: pantry check, scaling, and the assistant.