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Veal Loaf
From The Times cook book, no. 2, 1905
Serves 5
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
727Calories
64 gProtein
17 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein64 g
Carbohydrates17 g
Fiber0.5 g
Sugars4.3 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.4 g
Omega-30.4 g
Cholesterol300 mg
Sodium447 mg
Potassium1087 mg
Calcium143 mg
Iron3.7 mg
Magnesium82 mg
Phosphorus750 mg
Zinc9.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A33 mcg
Vitamin E1.7 mg
Vitamin K16 mcg
Vitamin B61.3 mg
Vitamin B124.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate64 mcg
Choline40 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 166. The excerpt below is the record exactly as published.
VEAL LOAF. Three pounds raw minced veal, y2 pound fat fresh pork, 1 teacup each of milk and rolled crackers, 1 egg, pepper, salt, sage, thyme and celery salt
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