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Vienna Sausage
From The farm cook & rule book, 1923
Serves 14
Presented as published in 1923. 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
583Calories
33 gProtein
1 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein33 g
Carbohydrates1 g
Fiber0.5 g
Sugars0 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol141 mg
Sodium1669 mg
Potassium560 mg
Calcium37 mg
Iron3.4 mg
Magnesium36 mg
Phosphorus373 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A3.1 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate9.3 mcg
Choline80 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 104. The excerpt below is the record exactly as published.
Vienna Sausage Grind very fine 4 pounds of lean beef and 2 pounds of fat pork. Sprinkle with 1% ounces of salt, I/2 ounce of black pepper and ^ ounce of sage
Cook this with the app: pantry check, scaling, and the assistant.