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Veal Loaf
From Magnet users cook book, 1920
Serves 5
Submitted by Mrs. Geo, Sargent, Hartshorn, Alta.
Presented as published in 1920. 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
728Calories
58 gProtein
2 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein58 g
Carbohydrates2.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol311 mg
Sodium1928 mg
Potassium973 mg
Calcium63 mg
Iron2.9 mg
Magnesium73 mg
Phosphorus658 mg
Zinc9.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A16 mcg
Vitamin E0.9 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate44 mcg
Choline30 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 15. The excerpt below is the record exactly as published.
VEAL LOAF. Three pounds of lean veal, VY, pound of salt fat pork egg, 4 rolled crackers, 4. tablespoons of cream, % tablespoon of lemon juic 1 tablespoon of salt, 1 teaspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.