Sausages with Tomatoes

Name: Sausages with Tomatoes
Ingredients: 2 lbs. sausages; 1 lb. tomatoes; 1 oz. butter; 1 onion, chopped; ½ pint brown gravy; pepper; salt

From Sea Cookery, 1911

Alternatively, dust the sausages with flour, dip them in eggwash and bread crumbs, fry them a golden yellow in deep hot fat and dish up as above.

Presented as published in 1911. 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

3153Calories

158 gProtein

109 gCarbs

259 gFat

Full nutrition (34 nutrients)

Calories3153 kcal

Protein158 g

Carbohydrates109 g

Fiber16 g

Sugars21 g

Total Fat259 g

Saturated Fat72 g

Monounsaturated Fat94 g

Polyunsaturated Fat41 g

Omega-31.2 g

Cholesterol704 mg

Sodium11399 mg

Potassium4635 mg

Calcium385 mg

Iron15 mg

Magnesium272 mg

Phosphorus1588 mg

Zinc20 mg

Copper1.3 mg

Manganese4.4 mg

Vitamin D13 mcg

Vitamin C67 mg

Vitamin A453 mcg

Vitamin E12 mg

Vitamin K80 mcg

Vitamin B62.2 mg

Vitamin B129 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)56 mg

Folate146 mcg

Choline509 mg

Caffeine0 mg

Water1093 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 50. The excerpt below is the record exactly as published.

SAUSAGES WITH TOMATOES. 2 lbs. sausages 1 lb. tomatoes pepper salt 1 oz. butter 1 onion, chopped £ pint brown gravy

Cook this with the app: pantry check, scaling, and the assistant.