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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: Three pounds lean veal, freed from skin and membrane; half pound salt pork chopped fine; six crackers (rolled); half cup thin cream; one and a half tablespoons lemon juice; one tablespoon salt; a little grated onion or onion juice

From Scientific cooking with scientific methods, 1911

Serves 5

Ensure the pan is large enough to prevent the meat from becoming hard.

Presented as published in 1911. 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

842Calories

55 gProtein

1 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories842 kcal

Protein55 g

Carbohydrates1.2 g

Fiber0 g

Sugars0.1 g

Total Fat67 g

Saturated Fat27 g

Monounsaturated Fat28 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol273 mg

Sodium1633 mg

Potassium915 mg

Calcium57 mg

Iron2.4 mg

Magnesium68 mg

Phosphorus583 mg

Zinc8.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1.4 mcg

Vitamin C1.8 mg

Vitamin A2.3 mcg

Vitamin E0.7 mg

Vitamin K0.6 mcg

Vitamin B61.1 mg

Vitamin B123.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate37 mcg

Choline7.2 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 48. The excerpt below is the record exactly as published.

Veal Loaf. Three pounds lean veal, freed from skin and mem- brane; chop fine or put through a meat-chopper. Add half pound salt pork chopped fine, six crackers (rolled), half cup thin cream, one and a half tablespoons lemon juice, one tattle^poon salt, a little grated onion or onion juice

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