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Veal Loaf

Name: Veal Loaf
Yield: 2 servings
Ingredients: 1 pound cold roast veal finely chopped; % pound sausage meat; 2 tablespoons Crisco; 4 table- spoons breadcrumbs; % cup stock or gravy; 1 egg; salt and pepper to taste

From A calendar of dinners, with 615 recipes, 1913

Serves 2

Serve hot with brown sauce.

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

898Calories

68 gProtein

13 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories898 kcal

Protein68 g

Carbohydrates13 g

Fiber0.8 g

Sugars2 g

Total Fat63 g

Saturated Fat17 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol360 mg

Sodium1520 mg

Potassium1168 mg

Calcium82 mg

Iron4.5 mg

Magnesium81 mg

Phosphorus698 mg

Zinc10 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A71 mcg

Vitamin E2 mg

Vitamin K1.3 mcg

Vitamin B61.2 mg

Vitamin B124.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)24 mg

Folate57 mcg

Choline138 mg

Caffeine0 mg

Water301 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 105. The excerpt below is the record exactly as published.

Veal Loaf, Brown Sauce String Beans Baked Tomatoes Mexican Salad Cheese Fingers Vanilla Ice Cream = Strawberry Tarts Coffee *Veal Loaf—1 pound cold roast veal finely chopped, % pound sausage meat, 2 tablespoons Crisco, 4 table- spoons breadcrumbs, % cup stock or gravy, 1 egg, salt and pepper to taste

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