dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Loaf
From The household (of the Detroit free press), 1886
Serves 4
Very nice cold, cut in thin slices.
Presented as published in 1886. 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
785Calories
72 gProtein
2 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein72 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.2 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol435 mg
Sodium340 mg
Potassium1150 mg
Calcium75 mg
Iron3.6 mg
Magnesium87 mg
Phosphorus781 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61.5 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate64 mcg
Choline115 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 448. The excerpt below is the record exactly as published.
VEAL LOAF. Three pounds raw veal, one-fourth pound raw salt pork, both chopped fine ; three Boston crackers rolled fine, or bread crumbs ; three eggs
Cook this with the app: pantry check, scaling, and the assistant.