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Sausages, Savoury
From Cassell's dictionary of cookery, 1892
Serves 6
Boil or not according to taste, cut into thin slices, and serve cold.
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
238Calories
8 gProtein
2 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein7.6 g
Carbohydrates2.3 g
Fiber0.5 g
Sugars0.8 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol44 mg
Sodium586 mg
Potassium157 mg
Calcium14 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus98 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate4.7 mcg
Choline19 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1728. The excerpt below is the record exactly as published.
Sausages, Savoury. — Take equal quan- tities of fat and lean pork. Rub the meat well with salt, and a little saltpetre, and pepper, or lay it in brine, and leave it for six days. Take it up, mince it finely, and with it a couple of shallots or a httle onion, and add pepper and allspice to taste
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