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Sausages, Fried with Apples
From Cassell's dictionary of cookery, 1892
Serves 2
Garnish with quartered apples.
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
586Calories
19 gProtein
70 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein19 g
Carbohydrates70 g
Fiber7 g
Sugars56 g
Total Fat29 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol79 mg
Sodium838 mg
Potassium834 mg
Calcium36 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus210 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A41 mcg
Vitamin E1.4 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate2.3 mcg
Choline78 mg
Caffeine0 mg
Water532 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1726. The excerpt below is the record exactly as published.
ausages, Fried, with Apples.— Take half a pound of sausages and six apples
Cook this with the app: pantry check, scaling, and the assistant.