Veal Loaf

Name: Veal Loaf
Ingredients: Wipe 3 pounds lean veal; 3 pound fat salt pork; 1 cup crumbs; 3 cup milk; 2 tablespoons lemon juice; 1 tablespoon salt; 3 teaspoon Pure Gold pepper; 2 tablespoons chopped onion

From Blue Ribbon and Pure Gold cook book, 1905

Serve hot or cold, cut in thin slices.

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

10470Calories

393 gProtein

42 gCarbs

958 gFat

Full nutrition (34 nutrients)

Calories10470 kcal

Protein393 g

Carbohydrates42 g

Fiber2.2 g

Sugars36 g

Total Fat958 g

Saturated Fat361 g

Monounsaturated Fat444 g

Polyunsaturated Fat97 g

Omega-30.1 g

Cholesterol2374 mg

Sodium16888 mg

Potassium7763 mg

Calcium1252 mg

Iron20 mg

Magnesium551 mg

Phosphorus5695 mg

Zinc63 mg

Copper2.5 mg

Manganese1.4 mg

Vitamin D7 mcg

Vitamin C13 mg

Vitamin A236 mcg

Vitamin E4 mg

Vitamin K11 mcg

Vitamin B66.5 mg

Vitamin B1228 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)5.9 mg

Niacin (B3)133 mg

Folate215 mcg

Choline132 mg

Caffeine0 mg

Water2074 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 19. The excerpt below is the record exactly as published.

Veal Loaf—Wipe 3 pounds lean veal, and remove skin and membrane. Chop finely or force through meat chopper, then add 3 pound fat salt pork (also finely chopped), 1 cup crumbs, 3 cup milk, 2 tablespoons lemon juice, 1 tablespoon salt, 3 teaspoon Pure Gold pepper, and 2 tablespoons chopped onion

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