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Veal Loaf
From Delicacies, 1929
Serves 3
Recipe by Mrs. Lloyd Baldrige.
Presented as published in 1929. 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
675Calories
70 gProtein
27 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein70 g
Carbohydrates27 g
Fiber1.7 g
Sugars2.5 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol432 mg
Sodium565 mg
Potassium1121 mg
Calcium144 mg
Iron5.1 mg
Magnesium95 mg
Phosphorus775 mg
Zinc9.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0.3 mg
Vitamin A82 mcg
Vitamin E1.3 mg
Vitamin K2.5 mcg
Vitamin B61.5 mg
Vitamin B124.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)24 mg
Folate93 mcg
Choline191 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 6. The excerpt below is the record exactly as published.
Veal Loaf \l/i lbs. veal 1^4 cups water \Vi lbs. pork 3 eggs 1 tbsp. onion 1 nutmeg (grated) 1 tbsp. butter Salt and pepper to taste 1 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.