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Virginia Beef Sausage
From The Rural cook book, 1907
Serves 6
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
658Calories
19 gProtein
1 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein19 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.1 g
Total Fat64 g
Saturated Fat24 g
Monounsaturated Fat30 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol120 mg
Sodium497 mg
Potassium339 mg
Calcium18 mg
Iron2 mg
Magnesium22 mg
Phosphorus238 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate8.2 mcg
Choline0.3 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 26. The excerpt below is the record exactly as published.
Virginia Beef Sausage. — Mix two cupfuls of finely-chopped raw beef, I'/i cupful of fat salt pork minced very fine, two teaspoonfuls of pow- dered sage, a scant teaspoonfal of pepper — the pork should furnish suffi- cient salt — and one tablespoonful of lemon juice
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