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Bologna Sausage
From Original White House Cookbook, 1887
Serves 30
Eaten without further cooking.
Presented as published in 1887. 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
475Calories
21 gProtein
2 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein21 g
Carbohydrates2.4 g
Fiber1.3 g
Sugars0.1 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol102 mg
Sodium256 mg
Potassium365 mg
Calcium60 mg
Iron2.4 mg
Magnesium33 mg
Phosphorus230 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C5.1 mg
Vitamin A17 mcg
Vitamin E0.6 mg
Vitamin K29 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate12 mcg
Choline39 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 96. The excerpt below is the record exactly as published.
BOLOGNA SAUSAGE. (Cooked.) Two POUNDS of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound beef suet, ten tablespoon- fuls of powdered sage, one ounce each of parsley, savory, marjoram and thyme, mixed. Two teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one teaspoonful of cloves, one minced onion, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.