Veal Sausages
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
65Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.7 g
Carbohydrates16 g
Fiber6.6 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium340 mg
Calcium122 mg
Iron2.6 mg
Magnesium46 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A8.8 mcg
Vitamin E0.3 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.2 mcg
Choline3.1 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 4. The excerpt below is the record exactly as published.
Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.