Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mace | not in our table | 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
- 10 pounds of meat add 4 tablespoons salt
- 4 tablespoons salt
- 2 tablespoons pepper
- 5 tablespoons powdered sage
- 3 ounces fat
- 3 ounces bread crumbs
- salt
- pepper
- sage
- mace
- allspice
Directions
Mrs. Jemima Campbell.
Take tenderloins, and trimmings from shoulders and hams, fat and lean alike, and grind fine. To 10 pounds of meat add 4 tablespoons salt, 2 tablespoons pepper, and 5 tablespoons powdered sage. Try a cake of it to test the seasoning before finishing. Pack it down tight in crocks, and pour hot lard over it. Cover with cloth and paper, and tie up tight. It will keep all winter.
, SAUSAGE ROLLS.-
Mince fine j pound pork, and 3 ounces fat; add salt, pepper, mace and allspice; mix well with 3 ounces bread crumbs. Finish like Savory Rolls.