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Sausages Fried
From European and American cuisine, 1914
Serves 4
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
684Calories
35 gProtein
2 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein35 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat60 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat10 g
Omega-30.3 g
Cholesterol162 mg
Sodium1676 mg
Potassium696 mg
Calcium18 mg
Iron2.3 mg
Magnesium34 mg
Phosphorus302 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E2.3 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
Choline121 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 228. The excerpt below is the record exactly as published.
ausages^ Fried. — Put 2 pounds sausages in a saucepan, coyer with boiling water, let stand 1 minute only ; then remove and wipe dry. Place a frying pan with 1 tablespoonf ul butter or lar
Cook this with the app: pantry check, scaling, and the assistant.