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Jellied Beef Loaf
From Mary Jane's cook book, 1916
Serves 9
Presented as published in 1916. 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
587Calories
35 gProtein
0 gCarbs
48 gFat
Full nutrition (27 nutrients)
Calories587 kcal
Protein35 g
Carbohydrates0 g
Fiber0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Cholesterol149 mg
Sodium119 mg
Potassium538 mg
Calcium16 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus310 mg
Zinc7.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Water116 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 96. The excerpt below is the record exactly as published.
JELLIED BEEF LOAF. Shank of beef, 4 pounds. Salt and paprika. Water. Mace
Cook this with the app: pantry check, scaling, and the assistant.