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Veal Loaf
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
568Calories
71 gProtein
3 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein71 g
Carbohydrates3.1 g
Fiber0.3 g
Sugars0.8 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol420 mg
Sodium2768 mg
Potassium1161 mg
Calcium101 mg
Iron3.8 mg
Magnesium91 mg
Phosphorus784 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A65 mcg
Vitamin E1.4 mg
Vitamin K9.8 mcg
Vitamin B61.5 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate66 mcg
Choline113 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 159. The excerpt below is the record exactly as published.
VEAL LOAF 3 pounds chopped veal 3 tablespoons milk 4 crackers 1 large tablespoon salt Butter size of egg 1/2 teaspoon pepper 3 eggs 1 tablespoon sage
Cook this with the app: pantry check, scaling, and the assistant.