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Sausages
From The household cook book, 1902
Serves 1
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
748Calories
61 gProtein
3 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein61 g
Carbohydrates2.8 g
Fiber0.8 g
Sugars0 g
Total Fat55 g
Saturated Fat17 g
Monounsaturated Fat23 g
Polyunsaturated Fat7 g
Omega-30.3 g
Cholesterol231 mg
Sodium2565 mg
Potassium853 mg
Calcium87 mg
Iron3.6 mg
Magnesium63 mg
Phosphorus549 mg
Zinc6.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0.7 mg
Vitamin A6.2 mcg
Vitamin E1.7 mg
Vitamin K36 mcg
Vitamin B61.9 mg
Vitamin B122.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate13 mcg
Choline210 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 132. The excerpt below is the record exactly as published.
SAUSAGES. — Use the trimmings and other lean and fat por- tions of pork, selecting about twice as much lean as fat. Some consider it an improvement to add about one-sixth the weight of 174 CUTTING UP AND CURING MEATS beef. Season to taste. Some use salt and pepper alone (say 1 tea- spoon to 2 lbs. of mea
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