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Sausage Loaf

Name: Sausage Loaf
Yield: 5 servings
Ingredients: One pound of veal; two and one-half pounds of country sausage; six snowflake crackers; two eggs; a piece of butter the size of an egg; one teaspoonful of salt; one teaspoonful of pepper; a little grating of lemon rind

From The complete cook book, 1900

Serves 5

Presented as published in 1900. 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

841Calories

56 gProtein

8 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein56 g

Carbohydrates8 g

Fiber2.3 g

Sugars3.3 g

Total Fat84 g

Saturated Fat21 g

Monounsaturated Fat26 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol360 mg

Sodium2275 mg

Potassium1056 mg

Calcium80 mg

Iron3.8 mg

Magnesium63 mg

Phosphorus542 mg

Zinc7.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3.6 mcg

Vitamin C26 mg

Vitamin A94 mcg

Vitamin E2.9 mg

Vitamin K4 mcg

Vitamin B60.8 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate32 mcg

Choline180 mg

Caffeine0 mg

Water230 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 69. The excerpt below is the record exactly as published.

SAUSAGE LOAF. One pound of veal, two and one-half pounds of coun- try sausage, six snowflake crackers powdered, two eggs well beaten, a piece of butter the size of an egg, one teaspoonful of salt, one teaspoonful of pepper (red and black mixed), and a little grating of lemon rind

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