Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | 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
- 1 teaspoonful each of salt
- a piece of pastry
- 4 sausages
Directions
Materials. — 4 sausages ; flour, \ lb. ; butter, 2 02. ; lard, 3 oz. ; 1 teaspoonful each of salt and baking- powder ; a little water, and a little milk.
Directions. — Make puff-pastry in this way: — Mix flour, salt, and baking-powder together dry, then with enough water to make a stiff paste. Roll this out on a floured board, spread it with lard or butter, fold it three times (that is, so that it is three times as thick as when spread), flour it well, roll it out again, and repeat the process of spreading it with lard three times ; then roll it out thin, and cut into pieces the length of a sausage. Cut each sausage in half, so as to keep the length, place each half-sausage on a piece of pastry, fold it over, and press the edges together with a knife, bringing the join to the top of the sausage. Brush each over with a little milk, bake quickly for twenty minutes in a hot oven on a greased tin.