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Ham and Veal Loaf

Name: Ham and Veal Loaf
Yield: 4 servings
Ingredients: 2 pounds smoked ham; 1 cup bread crumbs; 1 pound veal; 2 eggs; 2 cups milk

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.