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Veal Loaf
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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
871Calories
40 gProtein
8 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein40 g
Carbohydrates7.9 g
Fiber0.5 g
Sugars0.7 g
Total Fat74 g
Saturated Fat27 g
Monounsaturated Fat34 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol225 mg
Sodium483 mg
Potassium652 mg
Calcium55 mg
Iron2.3 mg
Magnesium51 mg
Phosphorus432 mg
Zinc6.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate41 mcg
Choline41 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 27. The excerpt below is the record exactly as published.
Veal Loaf, Two and one-half pounds fresh veal, ground; one-quarter pound pickled pork, ground; one-half teacupful rolled cracker New Century Cook Book. 57 crumbs, two whole eggs, well beaten, salt, pepper and a little sage. Mix all together well and form into a loaf. Bake one hour without basting. Veal Loaf. Four pounds of raw veal chopped fine, one tablespoon of salt (heaping), one tablespoon of black pepper (even), three tablespoons of cream or milk, eight pounded butter crackers, two eggs, one nutmeg, piece of butter size of an egg. Mold into loaf, put in a pan with a little water in bottom, place over the top bits of butter, sprinkle with cracker crumbs. Bake two hours, basting with water and butter. Other meats can be pre- pared the same way. Mrs. I. J. Hamner. Veal Loaf. Two pounds veal steak, one-fourth pound raw salt pork, six butter crackers (rolled), two beaten eggs, pepper and salt to taste. Keep a little salt and water in bake pan to baste with. Bake in a slow oven. Mrs. U. H. Struble. Veal Loaf. Two and one-half pounds veal, one-half pound salt or fresh pork chopped, one cup cracker crumbs, two eggs, salt and pep- per. Mix all together. Make in a loaf; sprinkle with cracker crumbs on the top, with pieces of butter. Put one pint of water in pan and cook about one hour, basting occasionally. Veal Loaf. Four pounds of lean veal, one one-half pounds of salt pork, chopped fine and well mixed, one teaspoon salt, one-half tea- spoon pepper, one cup bread crumbs
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