Veal Loaf
From The National home cook book, 1900
Serve cut in thin slices.
Presented as published in 1900. 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
2104Calories
272 gProtein
10 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories2104 kcal
Protein272 g
Carbohydrates10 g
Fiber1.6 g
Sugars0.5 g
Total Fat100 g
Saturated Fat40 g
Monounsaturated Fat38 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol1302 mg
Sodium8213 mg
Potassium4453 mg
Calcium296 mg
Iron13 mg
Magnesium349 mg
Phosphorus2894 mg
Zinc43 mg
Copper1.6 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A87 mcg
Vitamin E4.5 mg
Vitamin K41 mcg
Vitamin B65.7 mg
Vitamin B1219 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4 mg
Niacin (B3)103 mg
Folate217 mcg
Choline150 mg
Caffeine0 mg
Water1030 g
As published
This recipe was extracted from The National home cook book (1900), page 49. The excerpt below is the record exactly as published.
Three pounds of raw veal cHopued. fine, utter the size of-an egg, three eggs, three tablespoonfuls of — ream or milk; if milk is used, use a small piece of butter; mix the eggs and cream together, mix with the veal four pounded crackers, one teaspoonful of black pepper, one large — “tablespoonful salt, one large tablespoonful of sage
Cook this with the app: pantry check, scaling, and the assistant.