Bologna Sausage III
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
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
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 III Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat. After trimming and cutting, weigh the pork and add ^4 its weight of lean beef. Chop or grind fine and then season with 2i/^ lbs salt and 10 ozs ground pepper for each 100 lbs ground meat
Cook this with the app: pantry check, scaling, and the assistant.