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Beef Loaf
From The new practical housekeeping, 1890
Serves 3
Can be served whole or sliced.
Presented as published in 1890. 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
721Calories
107 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein107 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0.2 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol359 mg
Sodium943 mg
Potassium921 mg
Calcium41 mg
Iron9.1 mg
Magnesium77 mg
Phosphorus713 mg
Zinc18 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.8 mg
Vitamin A97 mcg
Vitamin E1.7 mg
Vitamin K39 mcg
Vitamin B61.4 mg
Vitamin B125.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate49 mcg
Choline447 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 345. The excerpt below is the record exactly as published.
Beef Loaf — Take two pounds of the round, rind of half a lem- on, three sprigs parsley, teaspoon salt, quarter teaspoon pepper^ quarter of a nutmeg, two tabliespoons melted butter, one raw egg^ half a teaspoon onion juice
Cook this with the app: pantry check, scaling, and the assistant.