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Sausages
From Cassell's dictionary of cookery, 1892
Serves 10
Use as soon as possible, as the soaked bread will prevent them from keeping.
Presented as published in 1892. 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
856Calories
32 gProtein
4 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein32 g
Carbohydrates4.1 g
Fiber1.5 g
Sugars0.1 g
Total Fat79 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.8 g
Omega-30.1 g
Cholesterol171 mg
Sodium3410 mg
Potassium535 mg
Calcium57 mg
Iron2.3 mg
Magnesium42 mg
Phosphorus375 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A2.8 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate8.8 mcg
Choline85 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1727. The excerpt below is the record exactly as published.
two of fat pork. Mix them, and add three table- spoonfuls of powdered sage, two ounces and a half of salt, and one ounce of pepper. Blend the ingredients thoroughly. A small nutmeg grated and a tea-spoonful of powdered mace may be added, or not. No. 4. Cut the crumb of a penny loaf into slices, soak it in water till it is soft, then squeeze it dry in a cloth. INIix it thoroughly with two pounds of lean x>ork and a pound and a half of fat pork; add pepper, salt, lemon, thyme, powdered sage, and grated nutmeg. Half fill the skins with the mixture, and bake or boil the sausages when wanted. They should be used as soon as possible, as the soaked bread will prevent them keeping. No. 5. Mince separately a pound of beef suet and a pound of lean pork. jMix the ingredients, and pound them thoroughly, and with them two large table-spoonfuls of grated bread-crumbs. Add a seasoning of salt, pepper, and powdered sage, and bind the mixture together with the yolks of two eggs. No. (\ Take half a pound of lean veal, half a pound of pork, fat and lean together, and half a pound of beef suet. Shred all finely, and mix thoroughly. Add a quarter of a pound of finely-grated crumb of bread, three sage-leaves chopped small, half a small nutmeg grated
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