The CWI Cookbook

3 tsp. powdered sage
1 1/2 tsp. salt
1 tsp. pepper
1 lb pork

Chop meat into cubes and mix spices through it well. Grind to desired fineness. Can be formed into patties to eat immediately, or stuffed into casings for later use. Keep in cool room or smokehouse.

An American Frugal Housewife by Mrs. Lydia Child. 1833

Comment: Mrs. Child is one of the few authors of the period to write her recipes in what is thought of as the “modern” manner, with ingredients noted off in order at the beginning and the body of the recipe then describing how they were to be treated. As the title of her book suggests she was not one to call for long lists of ingredients just for the sake of excess. This recipe is particularly popular with reenactors and those who pack their own period food for use at living history and similar events.