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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: Three pounds of raw veal; one-half pound of salt pork; butter the size of an egg; one and a half teaspoons of salt; one teaspoon of pepper; three eggs; the juice of one lemon

From The Twin-city housewife, 1920

Serves 5

Delightful for tea.

Presented as published in 1920. 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

810Calories

58 gProtein

2 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories810 kcal

Protein58 g

Carbohydrates2.4 g

Fiber0.7 g

Sugars0.6 g

Total Fat80 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol414 mg

Sodium973 mg

Potassium966 mg

Calcium69 mg

Iron3 mg

Magnesium73 mg

Phosphorus637 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A51 mcg

Vitamin E1.1 mg

Vitamin K0.8 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate52 mcg

Choline96 mg

Caffeine0 mg

Water246 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 26. The excerpt below is the record exactly as published.

Veal Loaf Three pounds of raw veal, one-half pound of salt pork, chopped fine, butter the size of an egg, one and a half teaspoons of salt, one tea- spoon of pepper, three eggs. Mix all well together and add the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.