dairy-freenut-freesoy-freefish-freeshellfish-free

Veal Loaf

Name: Veal Loaf
Yield: 4 servings
Ingredients: Three pounds of uncooked veal; one-fourth pound of salt pork; three eggs; three Boston crackers; one and one-half teaspoonful of salt; two teaspoonfuls of pepper

From Temperance cook book, 1887

Serves 4

Presented as published in 1887. 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

788Calories

72 gProtein

2 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories788 kcal

Protein72 g

Carbohydrates2.4 g

Fiber0.3 g

Sugars0.2 g

Total Fat52 g

Saturated Fat20 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol435 mg

Sodium1215 mg

Potassium1165 mg

Calcium81 mg

Iron3.7 mg

Magnesium89 mg

Phosphorus783 mg

Zinc11 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A62 mcg

Vitamin E1.3 mg

Vitamin K2.2 mcg

Vitamin B61.5 mg

Vitamin B124.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)26 mg

Folate64 mcg

Choline115 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 24. The excerpt below is the record exactly as published.

VEAL LOAF. Three pounds of uncooked veal, one-fourth pound of salt pork (less will answer if butter is used), three eggs, three Boston crackers, one and one-half teaspoonful of salt, two teaspoonfuls of pepper

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