dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Loaf
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Helen Williams
Presented as published in 1912. 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
566Calories
71 gProtein
3 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein71 g
Carbohydrates3 g
Fiber0.1 g
Sugars0.2 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol418 mg
Sodium345 mg
Potassium1141 mg
Calcium81 mg
Iron3.6 mg
Magnesium89 mg
Phosphorus775 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B61.5 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate66 mcg
Choline111 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 242. The excerpt below is the record exactly as published.
VEAL LOAF. — 3 lbs. chopped veal, 3 eggs, J/^ doz. crackers (rolled fine), salt, pepper. Mix ingredients vsrell and mould in a loaf. Put into pan. Over it lay strips of bacon and put around it 2 cups of water
Cook this with the app: pantry check, scaling, and the assistant.