Mammy's Veal Loaf

Name: Mammy's Veal Loaf
Ingredients: three pounds of finely chopped veal; one-half pound of pork; one-half cup of grated bread crumbs; two beaten eggs; a little onion, salt and pepper to taste; two tablespoonsful of butter; juice of a can of tomatoes

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

2739Calories

330 gProtein

44 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories2739 kcal

Protein330 g

Carbohydrates44 g

Fiber3.9 g

Sugars6.9 g

Total Fat150 g

Saturated Fat49 g

Monounsaturated Fat48 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1698 mg

Sodium1784 mg

Potassium5602 mg

Calcium411 mg

Iron18 mg

Magnesium428 mg

Phosphorus3548 mg

Zinc48 mg

Copper1.9 mg

Manganese1.1 mg

Vitamin D3.1 mcg

Vitamin C17 mg

Vitamin A215 mcg

Vitamin E5.6 mg

Vitamin K13 mcg

Vitamin B67.3 mg

Vitamin B1221 mcg

Thiamin (B1)3 mg

Riboflavin (B2)4.9 mg

Niacin (B3)119 mg

Folate302 mcg

Choline425 mg

Caffeine0 mg

Water1345 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 15. The excerpt below is the record exactly as published.

MAMMY'S VEAL LOAF Mix well together three pounds of finely chopped veal, with one-half pound pork . Add to this one-half cup of grated bread crumbs, two beaten eggs, a little onion, salt and pepper to taste. Roll into a loaf and pour the juice of a can of tomatoes over the loaf and two tablespoonsful of butter

Cook this with the app: pantry check, scaling, and the assistant.