Veal Loaf

Name: Veal Loaf
Ingredients: two pounds of veal; one-half pound of salt pork; two eggs; one cup of milk; one cup of bread crumbs

From Physical culture cook book, 1901

Presented as published in 1901. 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

3721Calories

205 gProtein

89 gCarbs

276 gFat

Full nutrition (34 nutrients)

Calories3721 kcal

Protein205 g

Carbohydrates89 g

Fiber4.9 g

Sugars18 g

Total Fat276 g

Saturated Fat104 g

Monounsaturated Fat121 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol902 mg

Sodium1652 mg

Potassium3582 mg

Calcium638 mg

Iron13 mg

Magnesium298 mg

Phosphorus2352 mg

Zinc31 mg

Copper1.3 mg

Manganese1.3 mg

Vitamin D9.4 mcg

Vitamin C0.2 mg

Vitamin A89 mcg

Vitamin E2.6 mg

Vitamin K7.1 mcg

Vitamin B64.1 mg

Vitamin B1214 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)3.3 mg

Niacin (B3)78 mg

Folate236 mcg

Choline94 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 30. The excerpt below is the record exactly as published.

Veal Loaf. — Chop fine two pounds of veal, one-half pound of salt pork, mix with two eggs, salt, one cup of milk and one cup of bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.