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Veal Loaf
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
710Calories
65 gProtein
19 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein65 g
Carbohydrates19 g
Fiber2.2 g
Sugars1.5 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol307 mg
Sodium1822 mg
Potassium1118 mg
Calcium116 mg
Iron4.2 mg
Magnesium95 mg
Phosphorus694 mg
Zinc10 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A149 mcg
Vitamin E1.4 mg
Vitamin K11 mcg
Vitamin B61.3 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate67 mcg
Choline7.9 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 96. The excerpt below is the record exactly as published.
VEAL LOAF. Bread crumbs, 1 cup. Melted butter, y2 cup. Lemon juice, 1 tablespoon. Salt, 1 tablespoon. Lean veal, 31/? pounds. Pepper, a shake
Cook this with the app: pantry check, scaling, and the assistant.