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Bologna Sausage I
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
Rub with melted lard and sprinkle with pepper for preservation.
Presented as published in 1907. 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
847Calories
40 gProtein
2 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein40 g
Carbohydrates1.7 g
Fiber0.5 g
Sugars0.3 g
Total Fat75 g
Saturated Fat31 g
Monounsaturated Fat32 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol169 mg
Sodium1773 mg
Potassium660 mg
Calcium40 mg
Iron3.7 mg
Magnesium39 mg
Phosphorus403 mg
Zinc8.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C1.2 mg
Vitamin A5.1 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B61 mg
Vitamin B124.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate12 mcg
Choline89 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 208. The excerpt below is the record exactly as published.
Bologna Sausage I Chop very fine 6 lbs lean beef, 1 lb salt pork, 3 lbs lean fresh pork and 1 lb beef suet. Mix well, then add 1 oz ground white pepper, 1 teasp ground mace, 3 ozs salt, M: teasp cay- enne pepper, and 1 large onion
Cook this with the app: pantry check, scaling, and the assistant.