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Sausages, Francois, Smoked
From Consult me, 1902
Serves 6
Serve cold on a napkin.
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
305Calories
15 gProtein
0 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein15 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol67 mg
Sodium41 mg
Potassium261 mg
Calcium12 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus155 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate0.8 mcg
Choline48 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 440. The excerpt below is the record exactly as published.
SAUSAGES, Francois, Smok- ed.— Mince what quantity of fresh pork will be necessary ; mix with it equal to a quarter of lard, salt, and fine spices ; fill the puddings and tie them ; hang them in the smoke for three days ; then cook them in broth or soup for three hours, with salt, a clove of garlic, thyme, bay, basil, parsley, and young onions
Cook this with the app: pantry check, scaling, and the assistant.