Veal Loaf
From Six little cooks, 1910
Basting keeps the loaf moist and cements the ingredients together.
Presented as published in 1910. 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
3398Calories
354 gProtein
157 gCarbs
150 gFat
Full nutrition (34 nutrients)
Calories3398 kcal
Protein354 g
Carbohydrates157 g
Fiber11 g
Sugars11 g
Total Fat150 g
Saturated Fat52 g
Monounsaturated Fat51 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol1853 mg
Sodium5509 mg
Potassium5699 mg
Calcium797 mg
Iron40 mg
Magnesium488 mg
Phosphorus3832 mg
Zinc51 mg
Copper2.2 mg
Manganese2.4 mg
Vitamin D4.1 mcg
Vitamin C0.5 mg
Vitamin A247 mcg
Vitamin E5.7 mg
Vitamin K27 mcg
Vitamin B67.5 mg
Vitamin B1222 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)5.9 mg
Niacin (B3)129 mg
Folate489 mcg
Choline586 mg
Caffeine0 mg
Water1467 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 36. The excerpt below is the record exactly as published.
VEAL LOAF. Three Ibs. raw veal and half a Ib. raw pork chopped fine together; three Boston crackers rolled fine, or a cup and a half of bread crumbs; three eggs, one teaspoonful black pepper, a very little sage, the same of mace, one teaspoonful salt. Pack into square tin pans; strew bread crumbs or grated cracker over the top, and while baking, baste with a tablespoonful of butter dissolved in boiling water
Cook this with the app: pantry check, scaling, and the assistant.