Veal Loaf
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
3256Calories
325 gProtein
13 gCarbs
201 gFat
Full nutrition (34 nutrients)
Calories3256 kcal
Protein325 g
Carbohydrates13 g
Fiber0.9 g
Sugars0.7 g
Total Fat201 g
Saturated Fat77 g
Monounsaturated Fat84 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol1725 mg
Sodium8493 mg
Potassium5294 mg
Calcium332 mg
Iron16 mg
Magnesium404 mg
Phosphorus3500 mg
Zinc50 mg
Copper1.9 mg
Manganese0.9 mg
Vitamin D4.8 mcg
Vitamin C0.1 mg
Vitamin A165 mcg
Vitamin E5.6 mg
Vitamin K5.2 mcg
Vitamin B66.7 mg
Vitamin B1222 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)4.9 mg
Niacin (B3)121 mg
Folate271 mcg
Choline311 mg
Caffeine0 mg
Water1240 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 8. The excerpt below is the record exactly as published.
Three and a half pounds of raw veal, three slices salt pork chopped fine, six crackers pounded fine, two eggs beaten, tablespoon salt, teaspoon pepper, two pinches allspice, one of cloves
Cook this with the app: pantry check, scaling, and the assistant.