Stewed Sausages
From English and French cookery, 1890
Presented as published in 1890. 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
1366Calories
72 gProtein
18 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1366 kcal
Protein72 g
Carbohydrates18 g
Fiber2.6 g
Sugars11 g
Total Fat113 g
Saturated Fat34 g
Monounsaturated Fat45 g
Polyunsaturated Fat20 g
Omega-30.6 g
Cholesterol318 mg
Sodium3358 mg
Potassium1612 mg
Calcium71 mg
Iron4.9 mg
Magnesium83 mg
Phosphorus647 mg
Zinc9.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6.4 mcg
Vitamin C11 mg
Vitamin A122 mcg
Vitamin E4.5 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B124.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate38 mcg
Choline247 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 48. The excerpt below is the record exactly as published.
Stewed. Sausages. — Take a pound of sausages ; prick each one twice with a fork ; put them into a small saucepan with enough water to cover. Let them stew, not boil, gently for an hour. Then put them into a well-heated frying-pan with a shred of onion
Cook this with the app: pantry check, scaling, and the assistant.