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Sausages
From The new home cook book, 1896
Serves 20
A classic sausage preparation.
Presented as published in 1896. 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
924Calories
24 gProtein
1 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein24 g
Carbohydrates1.5 g
Fiber0.7 g
Sugars0.1 g
Total Fat90 g
Saturated Fat33 g
Monounsaturated Fat42 g
Polyunsaturated Fat9.7 g
Omega-30 g
Cholesterol159 mg
Sodium1183 mg
Potassium476 mg
Calcium45 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus324 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A4.2 mcg
Vitamin E0.5 mg
Vitamin K8.6 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate9.1 mcg
Choline0.5 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new home cook book (1896), page 49. The excerpt below is the record exactly as published.
SAUSAGES. Mrs. C. Bradley, and others. Six pounds of lean fresh pork, three pounds of fat pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, (and two of cloves, and one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.