dairy-freenut-freesoy-freefish-freeshellfish-free
Sausages, Egged and Bread-crumb
From Cookery for every household, 1914
Serves 4
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
362Calories
19 gProtein
7 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein19 g
Carbohydrates7 g
Fiber0.3 g
Sugars1.3 g
Total Fat29 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol86 mg
Sodium886 mg
Potassium363 mg
Calcium21 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus164 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.8 mg
Folate15 mcg
Choline70 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 393. The excerpt below is the record exactly as published.
Sausages, Egged and Bread-crumb 1 lb. sausages. Some brown gravy. Beaten egg. A potato border. Bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.