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Veal Loaf

Name: Veal Loaf
Yield: 8 servings
Ingredients: Three pounds veal; one pound salt pork; six milk crackers; two well beaten eggs; butter size of an egg; a little chopped onion; nutmeg flavoring; salt; pepper

From Kirmess cook book, 1907

Serves 8

Presented as published in 1907. 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

735Calories

36 gProtein

1 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein36 g

Carbohydrates1.5 g

Fiber0.1 g

Sugars0.2 g

Total Fat75 g

Saturated Fat24 g

Monounsaturated Fat29 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol251 mg

Sodium181 mg

Potassium596 mg

Calcium38 mg

Iron1.8 mg

Magnesium44 mg

Phosphorus400 mg

Zinc5.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A23 mcg

Vitamin E0.6 mg

Vitamin K1.6 mcg

Vitamin B60.7 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate31 mcg

Choline46 mg

Caffeine0 mg

Water141 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 53. The excerpt below is the record exactly as published.

VEAL LOAF. Mrs. 0. H. Perry. Three pounds veal, one pound salt pork, chopped together, six milk crackers, rolled fine, two well beaten eggs, butter size of an egg, a little chopped onion, nut- meg flavoring, salt and pepper

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