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Bologna Sausage
From The farm cook & rule book, 1923
Serves 11
Presented as published in 1923. 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
747Calories
75 gProtein
1 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein75 g
Carbohydrates1.2 g
Fiber0.6 g
Sugars0 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol253 mg
Sodium2975 mg
Potassium1199 mg
Calcium61 mg
Iron7.6 mg
Magnesium74 mg
Phosphorus750 mg
Zinc18 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A3.6 mcg
Vitamin E0.6 mg
Vitamin K6.7 mcg
Vitamin B61.8 mg
Vitamin B128.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate18 mcg
Choline203 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 102. The excerpt below is the record exactly as published.
Bologna Sausage To 8 pounds of lean beef use 1 pound of fat pork. Put the meat through a food grinder, spread it out on a flat surface and sprinkle with the seasonings. For every 9 pounds of meat allow 2l^ ounces of fine salt, % ounce of black pepper and 14 ounce of ground mace or coriander
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