Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
250
Calories
27g
Protein
14g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pounds sausage take twenty-seven pounds fillet
- four pounds chine fat
- three quarter pounds salt
- six ounces sage
- three ounces pepper
- sage
Directions
1
For fifty-one pounds sausage take twenty-seven pounds fillet, twenty-four pounds chine fat, three quarter pounds salt, six ounces sage, three ounces pepper, a small teaspoonful salt- petre, the same of red pepper, and the same of cloves pounded fine. Mix all these well together, and add it to the sau- sage meat. If necessary pass the meat through the chop- per twice.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive