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Veal Loaf
From The New century cook book, 1899
Serves 4
Beef may be used instead of veal, if preferred.
Presented as published in 1899. 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
856Calories
51 gProtein
2 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein51 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.2 g
Total Fat70 g
Saturated Fat26 g
Monounsaturated Fat31 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol358 mg
Sodium252 mg
Potassium814 mg
Calcium60 mg
Iron2.7 mg
Magnesium61 mg
Phosphorus563 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0.1 mg
Vitamin A63 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate50 mcg
Choline119 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 28. The excerpt below is the record exactly as published.
Veal Loaf. Three pounds of veal chopped with two slices of salt pork, six rolled crackers, one teaspoon pepper, one tablespoon salt, one-half teaspoon mace, three hard-boiled eggs, grated, one nut- meg. Mix well and bake two hours, basting with a little butter and water. Excellent. Mrs. L. C. Pitner. Veal Loaf. To every two pounds of veal add one-half pound of salt pork (have it ground in machine), then add salt and pepper to taste. Three well beaten eggs, four soda crackers, rolled fine. Mix thoroughly, cover the bottom of granite dish with water
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