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Seasoning for Sausage Meat

Name: Seasoning for Sausage Meat
Yield: 15 servings
Ingredients: twelve and one-half pounds of pork; three tablespoonfuls of salt; two of black pepper; one-half of cayenne; two of thyme pulverized; two of sage; one teaspoonful of saltpeter

From The new Annie Dennis cook book, 1905

Serves 15

Presented as published in 1905. 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

673Calories

76 gProtein

1 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories673 kcal

Protein76 g

Carbohydrates0.9 g

Fiber0.4 g

Sugars0 g

Total Fat38 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol246 mg

Sodium1762 mg

Potassium1325 mg

Calcium73 mg

Iron3.1 mg

Magnesium91 mg

Phosphorus777 mg

Zinc7.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.9 mcg

Vitamin C1.4 mg

Vitamin A12 mcg

Vitamin E0.7 mg

Vitamin K6.4 mcg

Vitamin B62.4 mg

Vitamin B122.4 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate5 mcg

Choline192 mg

Caffeine0 mg

Water262 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 79. The excerpt below is the record exactly as published.

Seasoning for Sausage Meat To twelve and one-half pounds of pork, ground nicely, add three tablespoonfuls of salt, two of black pepper, one-half of cayenne, two of thyme pulverized, two of sage, and one teaspoonful of saltpeter

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