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Beef Loaf
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
516Calories
26 gProtein
0 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein26 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol99 mg
Sodium80 mg
Potassium408 mg
Calcium17 mg
Iron2.5 mg
Magnesium24 mg
Phosphorus250 mg
Zinc6.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate6.1 mcg
Choline76 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
Beef Loaf After seasoning with pepper and salt, form finely chopped beef into a loaf and cover the top with slices of salt pork
Cook this with the app: pantry check, scaling, and the assistant.