Veal Loaf
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
3482Calories
291 gProtein
98 gCarbs
205 gFat
Full nutrition (34 nutrients)
Calories3482 kcal
Protein291 g
Carbohydrates98 g
Fiber5 g
Sugars0.8 g
Total Fat205 g
Saturated Fat78 g
Monounsaturated Fat87 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol1552 mg
Sodium8289 mg
Potassium4716 mg
Calcium348 mg
Iron20 mg
Magnesium386 mg
Phosphorus3132 mg
Zinc44 mg
Copper1.9 mg
Manganese2.2 mg
Vitamin D5.5 mcg
Vitamin C0.8 mg
Vitamin A173 mcg
Vitamin E5.3 mg
Vitamin K44 mcg
Vitamin B65.9 mg
Vitamin B1219 mcg
Thiamin (B1)2 mg
Riboflavin (B2)4.7 mg
Niacin (B3)110 mg
Folate388 mcg
Choline335 mg
Caffeine0 mg
Water1085 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 8. The excerpt below is the record exactly as published.
Veal Loaf. i. Three pounds raw veal, one-quarter pound salt pork (less will do if a little butter is used), chop fine, mix with two eggs, one cup cracker crumbs, three teaspoons salt, two of pepper, one tablespoon sage
Cook this with the app: pantry check, scaling, and the assistant.