Veal Loaf

Name: Veal Loaf
Ingredients: 2 lbs. veal put through the chopper; 1/2 lb. salt pork; 2 eggs; 3 1/2 crackers rolled fine; 2 teaspoons salt; 2 teaspoons pepper; 1 teaspoon sage

From Magnet cream separator cook book, 1910

Recipe by Mrs. Geo. Sargent, Hartshorn, Alta.

Presented as published in 1910. 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

3357Calories

197 gProtein

11 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories3357 kcal

Protein197 g

Carbohydrates11 g

Fiber1.6 g

Sugars0.6 g

Total Fat275 g

Saturated Fat102 g

Monounsaturated Fat123 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol1245 mg

Sodium5601 mg

Potassium3250 mg

Calcium244 mg

Iron11 mg

Magnesium248 mg

Phosphorus2158 mg

Zinc30 mg

Copper1.2 mg

Manganese1 mg

Vitamin D9 mcg

Vitamin C0.5 mg

Vitamin A175 mcg

Vitamin E3.7 mg

Vitamin K21 mcg

Vitamin B64 mg

Vitamin B1213 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.1 mg

Niacin (B3)71 mg

Folate179 mcg

Choline331 mg

Caffeine0 mg

Water755 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 11. The excerpt below is the record exactly as published.

VEAL LOAF. 2 lbs. veal put through the chopper, X lb. salt pork, 2 eggs, 3% crackers rolled fine, 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon sage

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