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Veal Loaf

Name: Veal Loaf
Yield: 4 servings
Ingredients: two pounds of lean veal; one-fourth pound of salt pork; four butter crackers rolled fine; two eggs well beaten; three hard-boiled eggs sliced thin; two teaspoons of salt; one saltspoon of pepper; one-half teaspoon of nutmeg

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

683Calories

54 gProtein

7 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories683 kcal

Protein54 g

Carbohydrates6.6 g

Fiber1.7 g

Sugars0.8 g

Total Fat48 g

Saturated Fat18 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol435 mg

Sodium1461 mg

Potassium903 mg

Calcium100 mg

Iron3.6 mg

Magnesium74 mg

Phosphorus603 mg

Zinc7.9 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E1.4 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B123.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)18 mg

Folate62 mcg

Choline189 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 25. The excerpt below is the record exactly as published.

VEAL LOAF. Miss Mabel Pillsbury. Boil two pounds of lean veal. When cold chop fine with one-fourth pound of salt pork. Add four butter crackers rolled fine, two eggs well beaten, three hard- boiled eggs sliced thin, two teaspoons of salt, one salt- spoon of pepper, one-half teaspoon of nutmeg

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