To Fry Sausages
From Instruction in cookery (London School Board receipts), 1890
Time: 1 hour.
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
1422Calories
70 gProtein
4 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories1422 kcal
Protein70 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat125 g
Saturated Fat38 g
Monounsaturated Fat50 g
Polyunsaturated Fat23 g
Omega-30.6 g
Cholesterol331 mg
Sodium3352 mg
Potassium1393 mg
Calcium36 mg
Iron4.6 mg
Magnesium68 mg
Phosphorus603 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E4.9 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate9.1 mcg
Choline254 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 5. The excerpt below is the record exactly as published.
TO FEY SAUSAGES. Ingredients : — | lb. Sausages. Dripping. Method : — Prick the sausages to prevent them bursting. Melt some dripping in a frying- pan, before it comes hot put in the sausages, shake the pan to prevent them sticking, let them get hot through slowly, then brown them all over ; they take from 7 to 10 minutes. When dono, serve on a hot dish on toast or mashed potato. If liked, a teacup of water, thickened with a little flour, may be poured in the pan with the fat. Stir until it boils, pour it over the sausages, and serve hot. Time, | hour. (14) SAUSAGE POLLS. Ingredients : — 1 lb. Sausages
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