Veal Loaf
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Mrs. C. C. Ewan.
Presented as published in 1928. 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
1898Calories
189 gProtein
129 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories1898 kcal
Protein189 g
Carbohydrates129 g
Fiber10 g
Sugars7.1 g
Total Fat65 g
Saturated Fat26 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.7 g
Cholesterol744 mg
Sodium2400 mg
Potassium3374 mg
Calcium643 mg
Iron55 mg
Magnesium280 mg
Phosphorus1993 mg
Zinc29 mg
Copper1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E2.5 mg
Vitamin K0.6 mcg
Vitamin B64.1 mg
Vitamin B1212 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)3.4 mg
Niacin (B3)80 mg
Folate338 mcg
Choline28 mg
Caffeine0 mg
Water1408 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 6. The excerpt below is the record exactly as published.
Veal Loaf Cook 2 pounds of lean veal until very tender in 3 cups boiling water, with 1 small onion sliced and 1 stalk of celery diced
Cook this with the app: pantry check, scaling, and the assistant.