Beef Loaf
From True food values and their low costs, 1916
Presented as published in 1916. 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
2242Calories
230 gProtein
22 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories2242 kcal
Protein230 g
Carbohydrates22 g
Fiber6.5 g
Sugars0.7 g
Total Fat139 g
Saturated Fat57 g
Monounsaturated Fat61 g
Polyunsaturated Fat9.3 g
Omega-30.2 g
Cholesterol1085 mg
Sodium1987 mg
Potassium3855 mg
Calcium327 mg
Iron25 mg
Magnesium262 mg
Phosphorus2311 mg
Zinc52 mg
Copper1.2 mg
Manganese3.4 mg
Vitamin D3.7 mcg
Vitamin C0.1 mg
Vitamin A178 mcg
Vitamin E4.7 mg
Vitamin K55 mcg
Vitamin B65.8 mg
Vitamin B1225 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)56 mg
Folate106 mcg
Choline942 mg
Caffeine0 mg
Water1015 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 38. The excerpt below is the record exactly as published.
Beef Loaf Take two pounds of beef (bottom of round) and grind it in a food chopper. Add three slices of fresh pork, three crackers, two eggs, a half teaspoon salt, a dash of pepper. Roll all into a nice loaf and cover it with sliced onions, four tablespoons of beef drippings, and a cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.