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Veal Loaf
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
640Calories
81 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein81 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars0.2 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol418 mg
Sodium370 mg
Potassium1317 mg
Calcium79 mg
Iron4 mg
Magnesium99 mg
Phosphorus860 mg
Zinc13 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.6 mg
Vitamin K0.8 mcg
Vitamin B61.7 mg
Vitamin B125.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)30 mg
Folate70 mcg
Choline74 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 143. The excerpt below is the record exactly as published.
Veal Loaf Three and a half pounds veal chopped very fine, roll fine six soda crackers, two eggs, two slices very fat corned pork, form into a loaf and put the yolk of one egg, rolled crackers, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.