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Walnut Sausage

Name: Walnut Sausage
Yield: 2 servings
Ingredients: 1 Cup Cold Boiled Hominy Grits; 1 Cup of Fine Stale Bread Crumbs; 1 Cup Chopped Walnuts; 2 Tablespoons Melted Butter or Olive Oil; 2 Eggs; Salt, Pepper and Sage to Taste

From The bride's cook book, 1915

Serves 2

(These have good meat value.)

Presented as published in 1915. 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

797Calories

25 gProtein

58 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories797 kcal

Protein25 g

Carbohydrates58 g

Fiber11 g

Sugars4.1 g

Total Fat52 g

Saturated Fat9 g

Monounsaturated Fat18 g

Polyunsaturated Fat34 g

Omega-30.1 g

Cholesterol186 mg

Sodium512 mg

Potassium581 mg

Calcium398 mg

Iron8.7 mg

Magnesium173 mg

Phosphorus434 mg

Zinc3.8 mg

Copper1 mg

Manganese2.8 mg

Vitamin D1 mcg

Vitamin C4.1 mg

Vitamin A117 mcg

Vitamin E1.5 mg

Vitamin K219 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate122 mcg

Choline161 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 77. The excerpt below is the record exactly as published.

WALNUT SAUSAGE Contributed by Albers Bros. Milling Company. 1 Cup Cold Boiled Hominy Grits 1 Cup of Fine Stale Bread Crumbs 1 Cup Chopped Walnuts 2 Tablespoons Melted Butter or Olive Oil 2 Eggs Salt, Pepper and Sage to Taste

Cook this with the app: pantry check, scaling, and the assistant.