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Sausages on Toast
From A year's cookery, 1880
Serves 2
Cook for 15 to 20 minutes.
Presented as published in 1880. 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
384Calories
17 gProtein
1 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein17 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol86 mg
Sodium838 mg
Potassium348 mg
Calcium9.1 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus151 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate2.3 mcg
Choline67 mg
Caffeine0 mg
Water64 g
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.