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Meat Loaf

Name: Meat Loaf
Cuisine: American
Ingredients: Two pounds of loin pork; two pounds of round steak; One fourth cup butter; one cup hot water; three soda crackers, rolled; one tablespoon salt; one teaspoon of pepper

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

3310Calories

380 gProtein

8 gCarbs

235 gFat

Full nutrition (34 nutrients)

Calories3310 kcal

Protein380 g

Carbohydrates8.2 g

Fiber0.8 g

Sugars0.2 g

Total Fat235 g

Saturated Fat71 g

Monounsaturated Fat81 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol1295 mg

Sodium7903 mg

Potassium6351 mg

Calcium259 mg

Iron21 mg

Magnesium409 mg

Phosphorus3616 mg

Zinc49 mg

Copper1.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.6 mcg

Vitamin E3.3 mg

Vitamin K18 mcg

Vitamin B65.6 mg

Vitamin B1214 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)57 mg

Folate113 mcg

Choline786 mg

Caffeine0 mg

Water1477 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 8. The excerpt below is the record exactly as published.

MEAT LOAF. NERS HOyvae Two pounds of loin pork, and two pounds of round steak ground. One fourth cup butter, one cup hot water, three soda crackers, rolled, one tablespoon salt and one teaspoon of pepper

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