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Meat Loaf
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
859Calories
48 gProtein
31 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein48 g
Carbohydrates31 g
Fiber5.8 g
Sugars6 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol277 mg
Sodium934 mg
Potassium1051 mg
Calcium115 mg
Iron6.9 mg
Magnesium79 mg
Phosphorus498 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C16 mg
Vitamin A301 mcg
Vitamin E4 mg
Vitamin K12 mcg
Vitamin B61.2 mg
Vitamin B126.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate81 mcg
Choline88 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 53. The excerpt below is the record exactly as published.
a pound of raw lean beef through a meat chopper, add and mix in half a teaspoon of salt, a minced onion, a dash of cayenne, thyme and sweet marjoram, half as much in cup measure of fine breadcrumbs as you have meat, and a beaten egg. Mix these together well, shape in a loaf, and bake half an hour, basting with hot water and melted butter in the proportion of a tablespoon of butter to four table- spoons of hot wate
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