Bologna Sausage

Name: Bologna Sausage
Ingredients: a nice piece of lean beef; twice the quantity of lean pork; a quarter as much of fat bacon; lib. salt; l^oz. each of black and white pepper; l^oz. each of black and white pepper; a little finely minced garlic

From The "Queen" cookery books: Pickles and Preserves, 1902

Presented as published in 1902. 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

240Calories

9 gProtein

58 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein9.2 g

Carbohydrates58 g

Fiber22 g

Sugars0.3 g

Total Fat2.3 g

Saturated Fat0.9 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium176004 mg

Potassium633 mg

Calcium410 mg

Iron12 mg

Magnesium116 mg

Phosphorus142 mg

Zinc1.4 mg

Copper1.1 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C9.4 mg

Vitamin A11 mcg

Vitamin E0.4 mg

Vitamin K70 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline4.8 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.

Bologna Sausage. — For this, mince finely a nice piece of lean beef, free from sinew or gristle ; chop coarsely twice the quantity of lean pork, and have ready a quarter as much of fat bacon, cut into neat, and not too small dice. This fat should have stood for twenty-four hours before being cut up. Season all this with lib. salt, l^oz. each of black and white pepper, or use half ground pepper, half black peppercorns, and a little finely minced garlic

Cook this with the app: pantry check, scaling, and the assistant.