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Sausages and Lentils
From A year's cookery, 1880
Serves 6
This dish is hearty and can be served with potatoes.
Presented as published in 1880. 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
795Calories
44 gProtein
27 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein44 g
Carbohydrates27 g
Fiber0 g
Sugars2.1 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol159 mg
Sodium1676 mg
Potassium1070 mg
Calcium43 mg
Iron5.1 mg
Magnesium76 mg
Phosphorus449 mg
Zinc6.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E2.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate4.5 mcg
Choline119 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 332. The excerpt below is the record exactly as published.
German lentils to soak all night in cold water. 2. Partially prepare the rice milk for breakfast to-morrow (Note 3, June 17 tli). 3. Pastry is to he made to day (April 17th); Apple and Quince Pies (August 7th); also Seed Cake (August 14th), Vienna bread (August 20th). A YEAR'S COOKERY. 427 December 19th. Breakfast. Luncheon. Dinner. Eggs in Sunshine. Potted Grouse. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Bice and Barley Porridge. Minced Pork. Yorkshire Pudding baked in tins, / Cr&cy.Soup. Sausages and Lentils. Potatoes. Brown Bread Pudding. Cheese, Marketing. For the Day.— Three pounds of the best Pork Sausages
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