Veal Loaf
From Granite City cook book, 1900
Recipe by Mrs. Jno. Sabotta.
Presented as published in 1900. 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
2079Calories
238 gProtein
29 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories2079 kcal
Protein238 g
Carbohydrates29 g
Fiber3.3 g
Sugars9.4 g
Total Fat107 g
Saturated Fat43 g
Monounsaturated Fat40 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol1331 mg
Sodium1720 mg
Potassium4107 mg
Calcium586 mg
Iron20 mg
Magnesium379 mg
Phosphorus2673 mg
Zinc38 mg
Copper1.6 mg
Manganese1.9 mg
Vitamin D2 mcg
Vitamin C4.5 mg
Vitamin A262 mcg
Vitamin E5.6 mg
Vitamin K15 mcg
Vitamin B65.1 mg
Vitamin B1216 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)3.7 mg
Niacin (B3)87 mg
Folate217 mcg
Choline307 mg
Caffeine0 mg
Water942 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 15. The excerpt below is the record exactly as published.
VEAL LOAF. 2 1-2 pounds of raw veal, minced fine, 1 tablespoon melted butter, 1 table spoon of celery salt, 1 table spoon of mustard, 2 tablespoons of tomato catsup, 2 eggs, well beaten, 6 rolled crackers
Cook this with the app: pantry check, scaling, and the assistant.