Sausages and Fried Apples
From 365 tasty dishes, 1906
Serve apples around the meat.
Presented as published in 1906. 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
302Calories
12 gProtein
24 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein12 g
Carbohydrates24 g
Fiber2.3 g
Sugars19 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol53 mg
Sodium554 mg
Potassium392 mg
Calcium15 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus120 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C7.2 mg
Vitamin A24 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate1.5 mcg
Choline45 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 54. The excerpt below is the record exactly as published.
Sausages and Fried Apples. Prick the sausages well with a fork. Place in a deep frying-pan ; pour in enough boil- ing water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times, that they may be nicely browned. When done, transfer them to a hot platter or lay on a pan and keep hot in the open oven. Core a number of large tart apples
Cook this with the app: pantry check, scaling, and the assistant.