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Ham and Veal Loaf
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
663Calories
72 gProtein
49 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein72 g
Carbohydrates49 g
Fiber1.2 g
Sugars32 g
Total Fat19 g
Saturated Fat9.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol221 mg
Sodium2741 mg
Potassium1341 mg
Calcium228 mg
Iron4 mg
Magnesium99 mg
Phosphorus1046 mg
Zinc8.4 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B61.5 mg
Vitamin B123.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)24 mg
Folate48 mcg
Choline188 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 130. The excerpt below is the record exactly as published.
HAM AND VEAL LOAF 2 pounds smoked ham 1 cup bread crumbs 1 pound veal 2 eggs 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.