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Creole Beef Loaf
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
770Calories
32 gProtein
116 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein32 g
Carbohydrates116 g
Fiber8.4 g
Sugars28 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol226 mg
Sodium1316 mg
Potassium964 mg
Calcium586 mg
Iron7.1 mg
Magnesium104 mg
Phosphorus598 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3.3 mcg
Vitamin C14 mg
Vitamin A165 mcg
Vitamin E1.2 mg
Vitamin K9.7 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate182 mcg
Choline220 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 216. The excerpt below is the record exactly as published.
CREOLE BEEF LOAF.— Grind together' 20 cents worth round steak and 5 cents worth fresh pork with 1 small onion, a little celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toast- ed bread crumbs, 1 beaten egg, heaping teaspoon butter. Form into loaf, put into hot oven for 10 minutes, cover with 1 part sea- soned tomatoes or chili sauc
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