Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Sausages on Toast
From A year's cookery, 1880
Serves 2
Cook for 15 to 20 minutes.
A modern interpretation · AI-generated from the original record
Ingredients
- about one-half of the sausages made yesterday
- a little dripping
Method
Heat the dripping in a frying-pan, add the sausages, and cook them gradually, shaking the pan frequently until browned all over.
Serve on a hot dish with fried bread around them as a garnish.
Nutrition per serving
384Calories
17 gProtein
1 gCarbs
35 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 15. The excerpt below is the record exactly as published.
Sausages on Toast. — Take about one-half of the sausages made yesterday from the chump end of the loin of pork. Put a little drip¬ pin
Cook this with the app: pantry check, scaling, and the assistant.