Smothered Sausages
From Cookery for beginners, 1884
Sausages will be tender and well-done.
Presented as published in 1884. 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
216Calories
12 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein12 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol53 mg
Sodium558 mg
Potassium231 mg
Calcium9.5 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus100 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate1.5 mcg
Choline39 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 13. The excerpt below is the record exactly as published.
Smothered SansageB. •Prick "link" sausages — that is, those done up in skins, in fifteen or twenty places, with 64 COOKERY FOR BEGINNERS. a large needle; put them in a clean frying-pan in which is a half a teacup full of hot water.
Cook this with the app: pantry check, scaling, and the assistant.