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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: three pounds of veal; one-half pound of smoked ham; one cup bread crumbs; half cup butter; two beaten eggs; a little salt; a teaspoon of good mixed seasoning

From The Landmarks club cook book, 1903

Serves 5

Presented as published in 1903. 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

599Calories

66 gProtein

30 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories599 kcal

Protein66 g

Carbohydrates30 g

Fiber1.4 g

Sugars6.5 g

Total Fat40 g

Saturated Fat9 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.1 g

Cholesterol306 mg

Sodium940 mg

Potassium1076 mg

Calcium104 mg

Iron4.3 mg

Magnesium88 mg

Phosphorus743 mg

Zinc9.6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A18 mcg

Vitamin E0.9 mg

Vitamin K1.6 mcg

Vitamin B61.3 mg

Vitamin B123.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)26 mg

Folate80 mcg

Choline53 mg

Caffeine0 mg

Water240 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 137. The excerpt below is the record exactly as published.

VEAL LOAF. Take three pounds of veal and one-half pound of smoked ham. Put through a meat chopper, carefully removing all shreds. Add one cup bread crumbs, half cup butter, two beaten eggs, a little salt and a teaspoon of good mixed sea- soni

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