Sausages in Batter
From The doctors' cookery book, 1938
Presented as published in 1938. 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
6175Calories
304 gProtein
149 gCarbs
486 gFat
Full nutrition (34 nutrients)
Calories6175 kcal
Protein304 g
Carbohydrates149 g
Fiber0 g
Sugars17 g
Total Fat486 g
Saturated Fat147 g
Monounsaturated Fat193 g
Polyunsaturated Fat88 g
Omega-32.2 g
Cholesterol1485 mg
Sodium13483 mg
Potassium5870 mg
Calcium205 mg
Iron29 mg
Magnesium324 mg
Phosphorus2696 mg
Zinc38 mg
Copper1.3 mg
Manganese1.6 mg
Vitamin D28 mcg
Vitamin C0 mg
Vitamin A570 mcg
Vitamin E19 mg
Vitamin K5.6 mcg
Vitamin B63.4 mg
Vitamin B1217 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)110 mg
Folate332 mcg
Choline1134 mg
Caffeine0 mg
Water1082 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 6. The excerpt below is the record exactly as published.
SAUSAGES IN BATTER 4 Ib. sausages 1 egg 6 oz. flour Salt and pepper i pt. water 1 oz. dripping 4 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.