Veal Loaf
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
3103Calories
387 gProtein
28 gCarbs
148 gFat
Full nutrition (34 nutrients)
Calories3103 kcal
Protein387 g
Carbohydrates28 g
Fiber1 g
Sugars1.5 g
Total Fat148 g
Saturated Fat59 g
Monounsaturated Fat56 g
Polyunsaturated Fat14 g
Omega-30.2 g
Cholesterol2251 mg
Sodium1859 mg
Potassium6355 mg
Calcium432 mg
Iron21 mg
Magnesium475 mg
Phosphorus4181 mg
Zinc59 mg
Copper2.2 mg
Manganese0.9 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A321 mcg
Vitamin E7.3 mg
Vitamin K6.1 mcg
Vitamin B68 mg
Vitamin B1226 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)6 mg
Niacin (B3)140 mg
Folate381 mcg
Choline610 mg
Caffeine0 mg
Water1495 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
VEAL LOAF. BY MES. J. A. PICKLKR. (Wife of Representative from South Dakota.) ?OUR pounds veal chopped very fine at butch - |f er's, one small slice fresh pork, one dozen soda crackers powdered, four eggs
Cook this with the app: pantry check, scaling, and the assistant.