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Veal Sausage
From The new practical housekeeping, 1890
Serves 4
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
590Calories
11 gProtein
0 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein11 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat60 g
Saturated Fat24 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.6 g
Cholesterol100 mg
Sodium132 mg
Potassium179 mg
Calcium8.5 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus115 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate7.4 mcg
Choline24 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.
Veal Sausage, — Chop a half pound each lean veal and fat bacon very fine ; add sage, salt, pepper and allspice
Cook this with the app: pantry check, scaling, and the assistant.