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University Pork Sausages
From Cassell's dictionary of cookery, 1892
Serves 8
This dish is suitable for breakfast.
Presented as published in 1892. 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
699Calories
26 gProtein
12 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein26 g
Carbohydrates12 g
Fiber0.5 g
Sugars1.3 g
Total Fat61 g
Saturated Fat29 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol176 mg
Sodium214 mg
Potassium336 mg
Calcium76 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus251 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E1.3 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.5 mg
Folate12 mcg
Choline127 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2089. The excerpt below is the record exactly as published.
University Pork Sausages. — To a couple of pounds of lean pork, young, white, and delicate, put three quarters of a pound of minced beef suet — the pork must first be chopped very fine. Add three dessert-spoon- fuls of bread which has been dipped in port wine, dried, and grated fine. Work it together with the yolks of three eggs smoothly beaten ; season with pepper and salt and dried sage — a very little cayenne may be introduced, and a I'fj-// small piece of garlic.
Cook this with the app: pantry check, scaling, and the assistant.