Bologna Sausage
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 236. The excerpt below is the record exactly as published.
BOLOGNA SAUSAGE.— Remove the outer skin of the sau- sage. Slice the sausage very thin. Cover the bottom of a platter with leaves of parsley, and lay the sausage on top, each slice touch- ing the other. Cut a few hard boiling eggs
Cook this with the app: pantry check, scaling, and the assistant.