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Veal Loaf
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
727Calories
50 gProtein
7 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein50 g
Carbohydrates6.7 g
Fiber1.3 g
Sugars3.2 g
Total Fat69 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol349 mg
Sodium1861 mg
Potassium898 mg
Calcium116 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus586 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C7.9 mg
Vitamin A55 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate51 mcg
Choline88 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 161. The excerpt below is the record exactly as published.
Veal Loaf. Plain Butter Sandwiches. Potato Salad. Cheese Straws. Pickes. Angel Food. Cream Puffs. Tea or Coffee. HAM AND PICKLE SANDWICHES. Chop cold, boiled ham quite fine, mix with a little melted butter and made mustard, add some finely-chopped cucumber pickles and spread between thin slices of bread and butter. DEVILED EGGS. Boil eggs 20 minutes, then plunge them into cold water. Remove the shell and cut into halves. Take out the 3"olks without breaking the whites, and put them in a bowl. Rub to a smooth paste, and season with salt, pepper and a little melted butter and a bit of mustard, stirred up with vinegar, or a small, quantity of mayonnaise. Fill each half of egg with this prepared yolk. Serve on crisp lettuce leaves. VEAL LOAF. Three pounds of lean veal, % pound of salt pork, 1 nutmeg, grated, 1 onion, butter size of an egg, a little red pep- per and salt. Chop all very fine and mix them together with 3 eggs, well beaten, and a teacupful of milk
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