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Veal Loaf
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
742Calories
37 gProtein
2 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein37 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars0.1 g
Total Fat64 g
Saturated Fat24 g
Monounsaturated Fat29 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol242 mg
Sodium323 mg
Potassium617 mg
Calcium41 mg
Iron2 mg
Magnesium45 mg
Phosphorus407 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0.1 mg
Vitamin A33 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate35 mcg
Choline64 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 32. The excerpt below is the record exactly as published.
VEAL LOAP 3 poirnds veal 3 eggs 1 pound salt pork Vi teaspoon pepper 6 soda crackers 1/2 teaspoon salt , RoU the crackers fine; mix them with the chopped meat and the other ingredients ; shape into a loaf and bake three hours, basting occasionally in the fat rendered from a small portion of the pork and pricking the loaf so that the fat may penetrate. Serve coW sliced very thin. INDIA CURRY 11/2 pounds veal
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