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Sausages with White Wine
From The table, 1889
Serves 1
Presented as published in 1889. 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
1015Calories
50 gProtein
15 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1015 kcal
Protein50 g
Carbohydrates15 g
Fiber3.5 g
Sugars1.4 g
Total Fat98 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol171 mg
Sodium3460 mg
Potassium1292 mg
Calcium57 mg
Iron3.5 mg
Magnesium74 mg
Phosphorus491 mg
Zinc5.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.1 mcg
Vitamin C42 mg
Vitamin A41 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate92 mcg
Choline79 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 199. The excerpt below is the record exactly as published.
ausages, with White Wine.— Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glass- ful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan, and let cook for five minutes. !^ Put in half a pint of Espagnole sauce (No. 151), cook again for five minutes, and serve with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.