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Veal Sausages
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss Baxter.
Presented as published in 1907. 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
24Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein1.7 g
Carbohydrates4.1 g
Fiber1.7 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.1 mg
Sodium2466 mg
Potassium104 mg
Calcium35 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.2 mcg
Choline1.6 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 26. The excerpt below is the record exactly as published.
Veal Sausages. Take fat bacon and lean veal in equal quantities, with a handful of sage, a little salt, pepper and an anchovy
Cook this with the app: pantry check, scaling, and the assistant.