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Beef Loaf
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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
636Calories
51 gProtein
24 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein51 g
Carbohydrates24 g
Fiber2.5 g
Sugars11 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol115 mg
Sodium2087 mg
Potassium988 mg
Calcium53 mg
Iron7.4 mg
Magnesium75 mg
Phosphorus607 mg
Zinc11 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.9 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate176 mcg
Choline174 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 14. The excerpt below is the record exactly as published.
Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg, salt and i)epi)er to taste and a pinch of sage. Form into a loaf a!id bake about an hour in a moderate oven, basting frequently with hot water and melted hutter. Mhs. J. A. Blackney. Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper
Cook this with the app: pantry check, scaling, and the assistant.