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Veal Loaf
From The New century cook book, 1899
Serves 6
Slice when cold.
Presented as published in 1899. 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
682Calories
48 gProtein
2 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein48 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.1 g
Total Fat67 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol345 mg
Sodium234 mg
Potassium786 mg
Calcium56 mg
Iron2.5 mg
Magnesium60 mg
Phosphorus534 mg
Zinc7.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate44 mcg
Choline80 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 28. The excerpt below is the record exactly as published.
Veal Loaf. Three pounds of veal chopped with two slices of salt pork, six rolled crackers, one teaspoon pepper, one tablespoon salt, one-half teaspoon mace, three hard-boiled eggs, grated, one nut- meg. Mix well and bake two hours, basting with a little butter and water. Excellent. Mrs. L. C. Pitner. Veal Loaf. To every two pounds of veal add one-half pound of salt pork (have it ground in machine), then add salt and pepper to taste. Three well beaten eggs, four soda crackers, rolled fine. Mix thoroughly, cover the bottom of granite dish with water, put meat in and press down firm; beat another egg and pour over top, and bake in slow oven two hours. Beef may be used instead of veal, if preferred. Mrs. Watson. Veal Loaf. Three pounds veal, chopped fine, six rolled crackers, three hard boiled eggs, one teaspoon pepper, one tablespoon salt, one- half teaspoon mace, one nutmeg, one-half pound salt pork. Mix well and bake in loaf two hours. Baste with water and butter. Mrs. George Metcalf. Veal Loaf. Three pounds lean veal, boiled and chopped or minced fine, three rolled crackers, two eggs, one-half cup butter, two cups water, in which the meat was boiled. Season with sage, salt and pepper. Mix well and bake two hours slowly. Mrs. R. M. Hitchcock. Veal Loaf. Three pounds veal, chopped fine, one-half pound salt pork, chopped fine, three eggs, pepper to taste, salt to taste, sage to taste, piece of butter size of egg, five Boston crackers rolled fine, stir with the eggs and butter, one cup hot water
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