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Beef Loaf
From The New century cook book, 1899
Serves 4
When cold slice very thin and serve.
Presented as published in 1899. 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
616Calories
79 gProtein
3 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein79 g
Carbohydrates3.5 g
Fiber0.3 g
Sugars0.2 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol371 mg
Sodium2038 mg
Potassium1218 mg
Calcium81 mg
Iron8.3 mg
Magnesium76 mg
Phosphorus787 mg
Zinc19 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A87 mcg
Vitamin E1.2 mg
Vitamin K9.3 mcg
Vitamin B61.9 mg
Vitamin B129.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate39 mcg
Choline321 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 29. The excerpt below is the record exactly as published.
Beef Loaf. Three pounds beef, chopped fine, three eggs beaten to- gether, six crackers rolled, one tablespoonful salt, one table- spoonful melted butter, one teaspoon pepper, sage to taste. Mix well and moisten with milk. Put a little water in bottom of pan and cover while baking. Bake one hour and a quarter. Mrs. F. P. Richards. Beef Loaf. Three pounds of beef, chopped fine, three eggs beaten to- gether, six crackers rolled fine, or their equivalent in bread crumbs, one teaspoonful pepper, one tablespoonful salt and one of melted butter; sage and herbs to taste
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