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Woodman's Sausages
From Cassell's dictionary of cookery, 1892
Serves 24
Ensure the meat is free from skin, gristle, or fat.
Presented as published in 1892. 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
980Calories
2 gProtein
1 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein1.9 g
Carbohydrates1.2 g
Fiber0.5 g
Sugars0.1 g
Total Fat107 g
Saturated Fat60 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol77 mg
Sodium300 mg
Potassium30 mg
Calcium8 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E1.7 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline6.6 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2334. The excerpt below is the record exactly as published.
Woodman's Sausages. — Take six pounds of young pork, quite free from skin, gristle, or fat, cut it smaE, and beat it fine in a mortar. Chop six pounds of beef suet very fine, shred a handful of sage-leaves fine, sjiread the meat on a clean di-esser, and shake the sage over it ; shred the i-ind of a lemon very fine, and throw it with sweet herbs c>n the meat ; grate two nutmegs, to which put a spoonful of pepper and a large spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.