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Bologna Sausage IV
From Farm and home cook book and housekeeper's assistant, 1907
Serves 14
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
785Calories
70 gProtein
1 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein70 g
Carbohydrates1.3 g
Fiber0.5 g
Sugars0 g
Total Fat56 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol245 mg
Sodium656 mg
Potassium1112 mg
Calcium55 mg
Iron7.2 mg
Magnesium68 mg
Phosphorus671 mg
Zinc17 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0.8 mg
Vitamin K7.9 mcg
Vitamin B61.8 mg
Vitamin B128.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate17 mcg
Choline213 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 209. The excerpt below is the record exactly as published.
Bologna Sausage IV Add 1 lb fat pork or fat bacon to each 10 lbs lean beef, and grind fine. Season with 1 oz black pepper, l^ oz fine salt, and a little ground coriander seed
Cook this with the app: pantry check, scaling, and the assistant.