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Yankee Sausage, Boston Style
From The Toronto Cook Book, 1915
Serves 15
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
490Calories
99 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein99 g
Carbohydrates3.9 g
Fiber1 g
Sugars2.1 g
Total Fat6.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol425 mg
Sodium10396 mg
Potassium1863 mg
Calcium535 mg
Iron4.9 mg
Magnesium202 mg
Phosphorus1250 mg
Zinc19 mg
Copper3.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.9 mg
Vitamin B1249 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate246 mcg
Choline1.4 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 138. The excerpt below is the record exactly as published.
Yankee Sausage, Boston Style Take eighteen pounds chopped meat, three-quarters pound of salt, half pint powdered sage, one tablespoon pepper (level), two tablespoons molasses
Cook this with the app: pantry check, scaling, and the assistant.