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Veal Loaf
From The new home cook book, 1896
Serves 5
Presented as published in 1896. 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
786Calories
66 gProtein
4 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein66 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars0.2 g
Total Fat73 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol407 mg
Sodium1711 mg
Potassium1113 mg
Calcium85 mg
Iron3.4 mg
Magnesium86 mg
Phosphorus714 mg
Zinc10 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0.2 mg
Vitamin A35 mcg
Vitamin E1.2 mg
Vitamin K9.7 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)24 mg
Folate56 mcg
Choline65 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 46. The excerpt below is the record exactly as published.
VEAL LOAF. Mrs. Lamkin. Three and one-half pounds of lean and fat raw veal, chopped fine ; one slice of salt pork, six small crackers rolled fine, butter the size of an egg, two eggs, one table- spoon of salt, one tablespoon of pepper, one of sage, three of extract of celery ; mix thoroughly. Pack tightly in a deep square tin; cover with bits of butter and sprinkle fine cracker crumbs over the top; cover with another tin. Bake two hours, uncover and brown the top. VEAL LOAF. Mrs. Chas. Duffield. Six Boston crackers, three eggs, one tablespoon of salt
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