dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Loaf
From Royal Victoria cook book, 1900
Serves 4
Mrs. C. J. HOLMEs
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
616Calories
78 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein78 g
Carbohydrates2 g
Fiber0 g
Sugars0.1 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol400 mg
Sodium344 mg
Potassium1263 mg
Calcium75 mg
Iron3.7 mg
Magnesium95 mg
Phosphorus834 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61.7 mg
Vitamin B125.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)28 mg
Folate59 mcg
Choline95 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 13. The excerpt below is the record exactly as published.
VEAL LOAF.—To make veal loaf, use 3 or 4 pounds and a slice of pork, all chopped very fine, add 2 eggs and 4 large crackers. Roll the crackers and mix the crumbs with the egg and meat ; season with cinnamon, spice, cloves, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.