gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sausage, Bologna
From The Rural cook book, 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
Nutrition per serving
847Calories
40 gProtein
2 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories847 kcal
Protein40 g
Carbohydrates1.8 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
Potassium661 mg
Calcium40 mg
Iron3.7 mg
Magnesium39 mg
Phosphorus403 mg
Zinc8.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C1.3 mg
Vitamin A6.2 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 The Rural cook book (1907), page 25. The excerpt below is the record exactly as published.
Sausage, Bologna.^Six pounds of lean beef; one pound salt pork; three pounds lean fresh pork; one pound beef suet; one ounce white pep- per; one teaspoonful ground mace; three ounces salt; one teaspoonful cayenne; one large onion chopped fine
Cook this with the app: pantry check, scaling, and the assistant.