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Bologna Sausage
From Cassell's dictionary of cookery, 1892
Serves 6
Italians eat it uncooked.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
102Calories
4 gProtein
1 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein4 g
Carbohydrates1.2 g
Fiber0.3 g
Sugars0 g
Total Fat9 g
Saturated Fat3.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.9 g
Cholesterol20 mg
Sodium211 mg
Potassium69 mg
Calcium7.7 mg
Iron0.5 mg
Magnesium5.4 mg
Phosphorus38 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.4 mcg
Choline1.1 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 251. The excerpt below is the record exactly as published.
Bologna Sausage.— Take equal quan- tities of beef and pork, pound it to a paste and .season it veiy highly with pepper, salt, mace, cloves, and a little garlic. When this mixture is put into the skins, add a strip or two of fat bacon
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