- 75 lbs ground beef
- 5 lbs brown sugar
- 4 lbs salt
- 3 oz pepper
- 2 oz saltpeter
Mix as you would sausage and stuff tightly in muslin sacks 4 inches wide by 24 to 30 inches long.
Hang in cellar one week, and then smoke to improve flavor. A coat of paraffin applied to the bags with with a brush will help to preserve the bologna.
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(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Ira Newcomer of Seville, Ohio and Mrs. David Kornhaus of Orrville, Ohio.)