Beef Loaf

Name: Beef Loaf
Ingredients: two pounds of coarse, lean beef; pepper; salt; nutmeg; summer savory or sweet marjoram; a cautious sprinkling of minced onion; two eggs

From The universal cookery book, 1887

Presented as published in 1887. 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

2786Calories

170 gProtein

2 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories2786 kcal

Protein170 g

Carbohydrates1.5 g

Fiber0.2 g

Sugars0.7 g

Total Fat227 g

Saturated Fat92 g

Monounsaturated Fat99 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol1043 mg

Sodium678 mg

Potassium2573 mg

Calcium131 mg

Iron18 mg

Magnesium167 mg

Phosphorus1598 mg

Zinc34 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0.7 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B63.2 mg

Vitamin B1225 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)32 mg

Folate112 mcg

Choline295 mg

Caffeine0 mg

Water604 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 15. The excerpt below is the record exactly as published.

Beef Loaf. Chop very fine, or have your butcher mince, two pounds of coarse, lean beef. Season spicily with pepper, salt, nutmeg, summer savory or sweet mar- joram, and a cautious sprinkling of minced onion. Beat two eggs

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