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Veal Loaf
From The New century cook book, 1899
Serves 3
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
718Calories
84 gProtein
16 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein84 g
Carbohydrates16 g
Fiber0.5 g
Sugars0.2 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol465 mg
Sodium718 mg
Potassium1264 mg
Calcium92 mg
Iron4.7 mg
Magnesium103 mg
Phosphorus886 mg
Zinc12 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B61.6 mg
Vitamin B125.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)30 mg
Folate91 mcg
Choline119 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 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
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