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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: Three pounds veal; 1/2 lb. of salt pork chopped fine; 3 slices of stale bread also chopped fine; 3 raw eggs; 3 teaspoons of salt; 1 teaspoon black pepper; 1 teaspoon sage

From Superior cook book, 1905

Serves 5

Presented as published in 1905. 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

805Calories

58 gProtein

1 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories805 kcal

Protein58 g

Carbohydrates0.6 g

Fiber0.2 g

Sugars0.1 g

Total Fat62 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol361 mg

Sodium1671 mg

Potassium936 mg

Calcium64 mg

Iron3 mg

Magnesium71 mg

Phosphorus630 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A51 mcg

Vitamin E1 mg

Vitamin K3.2 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate50 mcg

Choline95 mg

Caffeine0 mg

Water225 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 14. The excerpt below is the record exactly as published.

Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper. ! teaspoon sage

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