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Bologna Sausage (another way)
From Cassell's dictionary of cookery, 1892
Serves 12
Probable cost, 10d. to 1s. per pound.
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
608Calories
20 gProtein
0 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein20 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat58 g
Saturated Fat27 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol107 mg
Sodium343 mg
Potassium294 mg
Calcium15 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus206 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E1 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate6.2 mcg
Choline43 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 12 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 (another way).— Take a pound of lean beef or veal, a pound of bacon, rather fat, a pound of beef suet, and a pound of loan pork. Chop up very small all together, with a handful of sage leaves and a few sweet herbs ; season to taste with salt
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