Cottage Cheese and Nut Loaf

Name: Cottage Cheese and Nut Loaf
Ingredients: 1 cup cottage cheese; 2 tablespoons catsup; 1 cup stale bread crumbs; 1 cup coarsely-ground and hot tomato; 1 tablespoon vegetable oil; 1 tablespoon lemon juice; 2 tablespoons finely chopped onion; 1 teaspoon salt; 1/2 teaspoon pepper

From Metropolitan cook book, 1918

Presented as published in 1918. 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

659Calories

39 gProtein

100 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein39 g

Carbohydrates100 g

Fiber5.6 g

Sugars24 g

Total Fat11 g

Saturated Fat5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-31 g

Cholesterol26 mg

Sodium4139 mg

Potassium629 mg

Calcium441 mg

Iron5.8 mg

Magnesium75 mg

Phosphorus521 mg

Zinc3 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C8.7 mg

Vitamin A161 mcg

Vitamin E3.2 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)7.9 mg

Folate147 mcg

Choline22 mg

Caffeine0 mg

Water239 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 27. The excerpt below is the record exactly as published.

COTTAGE CHEESE AND NUT LOAF 1 cup cottage cheese 2 tablespoons catsup 1 cup stale bread crumbs 1 cup coarsely-ground and hot tomato 1 tablespoon vegetable nut meats juice to moisten oil 1 tablespoon lemon juice 2 tablespoons finely 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.