soy-freefish-freeshellfish-free
Veal Loaf
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
692Calories
70 gProtein
31 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein70 g
Carbohydrates31 g
Fiber2.4 g
Sugars2.9 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol372 mg
Sodium611 mg
Potassium1130 mg
Calcium147 mg
Iron5.2 mg
Magnesium113 mg
Phosphorus784 mg
Zinc11 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E1.8 mg
Vitamin K3.2 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate105 mcg
Choline108 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 87. The excerpt below is the record exactly as published.
VEAL LOAF. Veal chopped fine 2 pounds. Bread crumbs 2 coffee-cupfuls. Eggs 2. Salt and pepper mixed i even table-spoonful. Sage to taste. A little butter
Cook this with the app: pantry check, scaling, and the assistant.