Sausages
From The royal baker and pastry cook, 1902
They should be kept where it is cool, but not damp.
Presented as published in 1902. 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 The royal baker and pastry cook (1902) by New York Cooking School, page 66. The excerpt below is the record exactly as published.
Sausages. — Have % lean and V* fat pork chopped very fine, 1 pound salt, pound pepper, and teacup sage
Cook this with the app: pantry check, scaling, and the assistant.