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Veal Loaf

Name: Veal Loaf
Yield: 6 servings
Ingredients: 3 lbs. of veal; ½ lb. ham; ½ lb. salt pork; 2 eggs; 1 cup fine bread or shredded wheat crumbs; 1 tsp. salt; ½ tsp. pepper; 1 tsp. onion juice; 1 tsp. ground mace; 1 tsp. alspice

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 6

Presented as published in 1914. 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

770Calories

56 gProtein

15 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories770 kcal

Protein56 g

Carbohydrates15 g

Fiber1 g

Sugars1.3 g

Total Fat52 g

Saturated Fat19 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.7 g

Omega-30 g

Cholesterol227 mg

Sodium1300 mg

Potassium924 mg

Calcium76 mg

Iron3.3 mg

Magnesium71 mg

Phosphorus596 mg

Zinc8.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1.4 mcg

Vitamin C0.2 mg

Vitamin A2.1 mcg

Vitamin E0.7 mg

Vitamin K1.6 mcg

Vitamin B61.2 mg

Vitamin B123.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate53 mcg

Choline41 mg

Caffeine0 mg

Water196 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 61. The excerpt below is the record exactly as published.

VEAL LOAF. 3 lbs. of veal 1 tsp. salt y2 lb. ham or V2 tsp. pepper % lb. salt pork 1 tsp. onion juice 2 eggs 1 tsp. ground mace 1 cup fine bread or shredded 1 tsp. alspice

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