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Sausages, Tried
From Cassell's dictionary of cookery, 1892
Serves 3
Time to fry: 15-20 minutes. Serves 3.
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
435Calories
23 gProtein
1 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein23 g
Carbohydrates1.4 g
Fiber0 g
Sugars1.4 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol116 mg
Sodium1118 mg
Potassium465 mg
Calcium13 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus202 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.2 mg
Folate3 mcg
Choline79 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 3 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.
Sausages, Tried. — IMelt a little butter in a frying-pan, and as soon as it is dissolved put in the sausages in a single layer. Dredge flour over them, and frj- over a ver>- gentle fire till they are browned, moving them about, that they may be equally coloured all over. Drain the fat from them by laying them on a hair sieve before the fire for a "minute or two, and serve them on a toast, or roimd a mould of SAU ( 836 ) SAU mashed potatoes. Send sauce to table in a tureen {see Sausages, Sauce for) . As sausages, especially when made of pork, need to be well dressed, care must be taken to heat them very gradually, so that they may not be burnt outside before they are done enough in the centre. When the oven is moderately heated, they may with advantage be baked instead of fried. Time to fry, fifteen to twenty minutes. Probable cost, Is. per pound. Sufficient, a pound of sausages
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