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
- three pounds of pork ti
- pepper
- salt
- sage
Directions
1
TAKE the tender pieces of fresh pork, chop them exceedingly fine — chop some of the leaf fat, and put them together in the proportion of three pounds of pork ti; one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place. Sausages are excellent made into cakes and fried, but will not keep so well as in skins.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive