Veal Loaf
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
3357Calories
196 gProtein
9 gCarbs
275 gFat
Full nutrition (34 nutrients)
Calories3357 kcal
Protein196 g
Carbohydrates8.7 g
Fiber0.5 g
Sugars1.4 g
Total Fat275 g
Saturated Fat102 g
Monounsaturated Fat123 g
Polyunsaturated Fat31 g
Omega-30.2 g
Cholesterol1245 mg
Sodium5664 mg
Potassium3168 mg
Calcium218 mg
Iron10 mg
Magnesium239 mg
Phosphorus2158 mg
Zinc30 mg
Copper1.1 mg
Manganese0.4 mg
Vitamin D9 mcg
Vitamin C0.2 mg
Vitamin A172 mcg
Vitamin E3.8 mg
Vitamin K9.6 mcg
Vitamin B64 mg
Vitamin B1213 mcg
Thiamin (B1)1 mg
Riboflavin (B2)3.1 mg
Niacin (B3)71 mg
Folate179 mcg
Choline330 mg
Caffeine0 mg
Water755 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.
Veal Loaf 2 Ib. lean veal chopped with \ Ib. salt pork. Add 4 butter crackers, rolled, 2 beaten eggs, 2 ts. salt, 1 ssp. pepper, 1 ssp. nutmeg
Cook this with the app: pantry check, scaling, and the assistant.