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To Fry Pork Sausages
From The home cook book, 1905
Serves 4
Adjust lemon juice based on the number of sausages.
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
18Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.4 g
Carbohydrates4.4 g
Fiber0.2 g
Sugars0.6 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.6 mg
Sodium17 mg
Potassium31 mg
Calcium6.8 mg
Iron0.6 mg
Magnesium2.5 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline1.5 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 69. The excerpt below is the record exactly as published.
TO FRY PORK SAUSAGES In a hot saucepan put a teaspoon of butter or drippings, and in the fat brown a chopped onion or two. When the onion is brown squeeze in the juice of half a lemon or of a whole lemon if you have several sausages. Then put in your sausages and cook through, keeping the saucepan covered. Lay the sausages on a hot platter, shake a tablespoon of browned flour in the saucepan, add two or three tablespoons of boiling water
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