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Sausages a l'Anglaise
From The table, 1889
Serves 6
Presented as published in 1889. 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
812Calories
39 gProtein
69 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein39 g
Carbohydrates69 g
Fiber5.8 g
Sugars9.6 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.8 g
Omega-30.4 g
Cholesterol105 mg
Sodium2892 mg
Potassium786 mg
Calcium213 mg
Iron6.6 mg
Magnesium95 mg
Phosphorus430 mg
Zinc4.8 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D2.1 mcg
Vitamin C30 mg
Vitamin A44 mcg
Vitamin E1.8 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate109 mcg
Choline105 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 199. The excerpt below is the record exactly as published.
Sausages a 1'Anglaise. — Place twelve country sausages on a baking-tin ; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them occasionally with their own juice, and serve with half a pint of hot Madeira sauce
Cook this with the app: pantry check, scaling, and the assistant.