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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: 3 Pounds Chopped Veal; 1 Pound Fresh Pork (chopped fine); 3 Eggs; Butter Substitute; 1 Pint Rice (boiled); 1 Teaspoon Salt; 1 Teaspoon Black Pepper; Yz Teaspoon each Sage; Thyme

From The bride's cook book, 1915

Serves 5

Presented as published in 1915. 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

612Calories

74 gProtein

1 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein74 g

Carbohydrates1.3 g

Fiber0.2 g

Sugars0.2 g

Total Fat33 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol379 mg

Sodium1058 mg

Potassium1188 mg

Calcium65 mg

Iron3.4 mg

Magnesium89 mg

Phosphorus613 mg

Zinc10 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0.6 mcg

Vitamin C1.5 mg

Vitamin A49 mcg

Vitamin E1.2 mg

Vitamin K3.3 mcg

Vitamin B61.2 mg

Vitamin B123.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)20 mg

Folate50 mcg

Choline88 mg

Caffeine0 mg

Water286 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.

VEAL LOAF 3 Pounds Chopped Veal 1 Pound Fresh Pork (chopped line) 3 Eggs Butter Substitute 1 Pint Rice (boiled) 1 Teaspoon Salt 1 Teaspoon Black Pepper Yz Teaspoon each Sage, Thyme

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