Veal Loaf

Name: Veal Loaf
Ingredients: 2 lbs. chopped veal; 1 lb. chopped fat salt pork; 3 T. cream or milk; 1 t. pepper; 2 t. salt; 1 C. cracker crumbs; 1 egg well beaten

From Student's manual in household arts, 1915

Presented as published in 1915. 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

4505Calories

228 gProtein

95 gCarbs

349 gFat

Full nutrition (34 nutrients)

Calories4505 kcal

Protein228 g

Carbohydrates95 g

Fiber3.6 g

Sugars0.6 g

Total Fat349 g

Saturated Fat130 g

Monounsaturated Fat160 g

Polyunsaturated Fat36 g

Omega-30 g

Cholesterol1320 mg

Sodium8330 mg

Potassium3835 mg

Calcium240 mg

Iron17 mg

Magnesium296 mg

Phosphorus2790 mg

Zinc35 mg

Copper1.6 mg

Manganese1.7 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E3.4 mg

Vitamin K4.3 mcg

Vitamin B64 mg

Vitamin B1215 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)3.6 mg

Niacin (B3)85 mg

Folate307 mcg

Choline170 mg

Caffeine0 mg

Water839 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 34. The excerpt below is the record exactly as published.

Veal Loaf. 2 lbs. chopped veal 3 T. cream or milk i lb. chopped fat 1 t. pepper salt pork 2 t. salt i C. cracker crumbs 1 egg well beaten

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