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Tanglewood Beef Loaf
From The Times cook book, no. 2, 1905
Serves 6
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
92Calories
8 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein8.1 g
Carbohydrates4.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol25 mg
Sodium462 mg
Potassium150 mg
Calcium27 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus85 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate7.8 mcg
Choline20 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.
TANGLEWOOD BEEF LOAF. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— One and a half pounds Hamburg steak, half pound fresh pork, two teaspoons poultry seasoning, three crackers, rolled fine; one- half cup boiling water; season with salt and pepper
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