Veal Loaf

Name: Veal Loaf
Ingredients: Three pounds of lean veal; quarter of a pound of salt pork; an onion minced as fine as possible; half a teaspoonful of powdered mace; an even tablespoonful of salt; an even saltspoonful of cayenne pepper; three well-beaten eggs; a teacupful of milk; a large spoonful of melted butter

From The easiest way in housekeeping and cooking, 1881

Good for breakfast with baked potatoes.

Presented as published in 1881. 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

3187Calories

277 gProtein

26 gCarbs

212 gFat

Full nutrition (34 nutrients)

Calories3187 kcal

Protein277 g

Carbohydrates26 g

Fiber2.7 g

Sugars18 g

Total Fat212 g

Saturated Fat86 g

Monounsaturated Fat88 g

Polyunsaturated Fat19 g

Omega-30.1 g

Cholesterol1239 mg

Sodium8229 mg

Potassium4953 mg

Calcium550 mg

Iron12 mg

Magnesium375 mg

Phosphorus3099 mg

Zinc43 mg

Copper1.6 mg

Manganese0.6 mg

Vitamin D5.9 mcg

Vitamin C11 mg

Vitamin A176 mcg

Vitamin E4 mg

Vitamin K1.5 mcg

Vitamin B66 mg

Vitamin B1220 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)4.1 mg

Niacin (B3)104 mg

Folate208 mcg

Choline73 mg

Caffeine0 mg

Water1350 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 96. The excerpt below is the record exactly as published.

Veal Loaf. Three pounds of lean veal and quarter of a pound of salt pork chopped very fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a teaspoonful of powdered mace, mixing it with an even tablespoonful of salt, and an even saltspoonful of cayenne pepper. Add three well-beaten eggs, a teacupful of milk, and a large spoonful of melted butter

Cook this with the app: pantry check, scaling, and the assistant.