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Jellied Veal Loaf
From Delicacies, 1929
Serves 3
Recipe by Mrs. Jack Foerster.
Presented as published in 1929. 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
515Calories
65 gProtein
2 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein65 g
Carbohydrates1.8 g
Fiber0.7 g
Sugars1.1 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol434 mg
Sodium724 mg
Potassium1091 mg
Calcium101 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus722 mg
Zinc10 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C8.1 mg
Vitamin A93 mcg
Vitamin E1.4 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)23 mg
Folate67 mcg
Choline148 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 6. The excerpt below is the record exactly as published.
Jellied Veal Loaf 2 lbs. shoulder of veal 3 hard boiled eggs 1 chopped pimiento J/> lemon rind, chopped 6 chopped pickles fine
Cook this with the app: pantry check, scaling, and the assistant.