Molded Meat or Fish Loaf

Name: Molded Meat or Fish Loaf
Ingredients: 2 tablespoons gelatine; 1 cup left-over meat or fish; 2 tablespoons cold water; 1 cup boiling gravy, tomato juice, or 1 cup boiling cooked vegetable water into which 1 bouillon cube has been dissolved; 1 cup chopped celery; 1 teaspoon salt; $ teaspoon cayenne

From Foods that will win the war, 1918

Presented as published in 1918. 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

137Calories

17 gProtein

17 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories137 kcal

Protein17 g

Carbohydrates17 g

Fiber1.3 g

Sugars6.5 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium3208 mg

Potassium1155 mg

Calcium142 mg

Iron1.2 mg

Magnesium57 mg

Phosphorus105 mg

Zinc0.5 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C173 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K6.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate55 mcg

Choline24 mg

Caffeine0 mg

Water478 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 40. The excerpt below is the record exactly as published.

MOLDED MEAT OR FISH LOAF 2 tablespoons gelatine 1 cup left-over meat or fish 2 tablespoons cold water chopped fine 1 cup boiling gravy, tomato 1 cup chopped celery or juice, or 1 cup boiling cooked vegetable water into which 1 bouillon 1 teaspoon salt cube has been dissolved $ teaspoon cayenne

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