dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Loaf
From Buckeye cookery, 1892
Serves 8
Serve cold.
Presented as published in 1892. 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
631Calories
36 gProtein
3 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein36 g
Carbohydrates2.8 g
Fiber0.1 g
Sugars0.1 g
Total Fat52 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol210 mg
Sodium172 mg
Potassium597 mg
Calcium39 mg
Iron1.9 mg
Magnesium44 mg
Phosphorus396 mg
Zinc5.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate32 mcg
Choline44 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 115. The excerpt below is the record exactly as published.
VeAL Loar. Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.