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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: Three pounds of veal; half pound of salt pork; half teacupful of bread crumbs; two raw eggs; a good deal of black pepper; salt to taste

From The new Annie Dennis cook book, 1905

Serves 5

Slice cold for luncheon or tea.

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

831Calories

58 gProtein

8 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories831 kcal

Protein58 g

Carbohydrates7.9 g

Fiber0.5 g

Sugars0.7 g

Total Fat61 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol323 mg

Sodium336 mg

Potassium936 mg

Calcium73 mg

Iron3.2 mg

Magnesium73 mg

Phosphorus627 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A34 mcg

Vitamin E0.9 mg

Vitamin K0.8 mcg

Vitamin B61.2 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)22 mg

Folate57 mcg

Choline67 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 73. The excerpt below is the record exactly as published.

Veal Loaf Three pounds of veal, half pound of salt pork, half teacupful of bread crumbs, browned, two raw eggs, beaten up, a good deal of black pepper, and salt to taste

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