Beef Loaf
From Efficiency in home-making and first-aid to good cooking, 1915
Optional: Add ground salt pork for variation.
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
2525Calories
230 gProtein
79 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories2525 kcal
Protein230 g
Carbohydrates79 g
Fiber5.2 g
Sugars6.7 g
Total Fat136 g
Saturated Fat41 g
Monounsaturated Fat45 g
Polyunsaturated Fat19 g
Omega-30.6 g
Cholesterol708 mg
Sodium3795 mg
Potassium3085 mg
Calcium712 mg
Iron13 mg
Magnesium230 mg
Phosphorus2366 mg
Zinc30 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D9.1 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E2 mg
Vitamin K9 mcg
Vitamin B64.6 mg
Vitamin B126.4 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)79 mg
Folate116 mcg
Choline628 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 67. The excerpt below is the record exactly as published.
x/\ teaspoon pepper. 2 tablespoons water. Mix well together, form into small cakes, being careful to keep them light and fluffy. Do not patdown hard. Broil, or pan-broil, them. Have a strong heat the first few minutes to sear over the outside, to keep the juices in. After both sides are seared over finish cooking at a slower heat. BEEF LOAF. 2 pounds of ground beef. 1 teaspoon salt. 2 eggs broken into meat % teaspoon pepper. without beating. 1 teacup bread crumbs
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