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Veal Sausages
From Twentieth century home cook book, 1905
Serves 4
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
554Calories
12 gProtein
1 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein12 g
Carbohydrates1.4 g
Fiber0.6 g
Sugars0 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol98 mg
Sodium1897 mg
Potassium215 mg
Calcium26 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus123 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate9.4 mcg
Choline22 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.
VEAL SAUSAGES. Take equal quantities of fat bacon and lean veal. Season with sage, salt and pepper, to the taste, and if convenient, an anchov
Cook this with the app: pantry check, scaling, and the assistant.