SAUSAGE BAKED IN ITALIAN BREAD

Name: SAUSAGE BAKED IN ITALIAN BREAD
Ingredients: [cut off] large Italian bread; [cut off] medium onions, chopped; [cut off]/4 c. minced mushrooms; [cut off] sweet red pepper, chopped; [cut off] Tbsp. oil; [cut off]1/2 lb. pork sausage; 1 clove garlic, peeled and crushed; 1/8 tsp. sage; 1/4 tsp. oregano; 1/4 tsp. thyme; 3/4 c. grated Cheddar, Swiss or Jack cheese; 1 egg, beaten; 1/4 c. heavy cream

Phyllis Van Wyk

Ingredients

[cut off] large Italian bread
[cut off] medium onions, chopped
[cut off]/4 c. minced mushrooms
[cut off] sweet red pepper, chopped
[cut off] Tbsp. oil
[cut off]1/2 lb. pork sausage
1 clove garlic, peeled and crushed
1/8 tsp. sage
1/4 tsp. oregano
1/4 tsp. thyme
3/4 c. grated Cheddar, Swiss or Jack cheese
1 egg, beaten
1/4 c. heavy cream

Method

Cut top third of bread off. Pull out soft center [cut off]aving 1-inch shell. Reserve soft bread pieces.
Saute onions, mushrooms and sweet peppers in
oil. Force vegetables, meat, bread, garlic, sage, oregano and thyme through grinder 3 times. Preheat oven to 350°. Mix cheese, egg and cream thoroughly with wooden spoon and stuff the bread shell with meat mixture. (Cook meat mixture before stuffing.) Cover the stuffed bread with top and wrap in 2 thicknesses of aluminum foil. Bake 1 hour. Open foil and allow to brown during last 15 minutes.

Note from the transcription

The left-hand ingredient column loses its leading quantity figures off the left edge of the frame; NO quantity is recorded for the first six items. The method breaks off mid-sentence at the foot of the frame and runs on to the next page; no contributor credit is visible here. Continuation of the recipe begun on page 40; the ingredient list is on that page. The method text picks up mid-sentence with the word "oil."

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Photograph of printed page 40 of Butter 'n Love Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U11, from the Misc: Loose Books photographic survey, frames image00740–image00906. Presented to a "Dave Anderson" — the flyleaf inscription reads "DEC. 2-82? TO DAVE ANDERSON HAPPY COOKING" over a signature that is not legible — and found among Darrell Anderson's loose books; the record does not claim the two names are the same man. No archival box label was photographed. Digitised, transcribed, index cross-checked and quantity-audited on 24 August 2026. The images here are web-sized derivatives at 1400 px on the long edge; the preservation masters are untouched in the archive. One frame, image00842, is a pixel-identical retake of image00841 and is kept in the page list as evidence of the retake, with its two recipes counted once. The book's own eight-page index was transcribed separately and used as an external checklist: 309 index entries against the transcribed corpus. 260 matched directly, 24 did not and were each re-opened against the photograph, and 7 of those turned out to be present under a title the index page had clipped. 17 recipes are genuinely absent — printed in the book, but sitting in the unexposed or out-of-frame part of a bad photograph; they are listed in the bundle's RESCAN-REPORT.md and would be recovered by re-shooting 11 frames. Separately, a 25-recipe sample was re-read field by field: 181 ingredient lines compared, 149 of them carrying an explicit quantity, all 149 correct, none invented.

Rights. Fundcraft Publishing supplied the covers, dividers and printed reference pages; the recipes were contributed by members of the Marvista P.T.S.A. In United States law a recipe's bare list of ingredients is generally not copyrightable, but the compilation and the printed matter around it are. The more pressing issue here is not copyright: 48 recipes are credited to children by name, 19 of them with a school grade. Those children are adults now. Every name is transcribed as printed and each grade is stored in the recipe's contributor_role field, so a credit can be filtered or suppressed without touching the transcription. Treat all 81 names as personal data, not decoration; a page will be taken down on request.

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Butter 'n Love Recipes·Recipes

Ingredients

Method

Note from the transcription

Butter 'n Love RecipesRecipes