Veal Loaf

Name: Veal Loaf
Ingredients: 3 Ibs. lean veal (chopped); Ib. salt pork (chopped); 2 tbsp. lemon juice; i tbsp. salt; tbsp. pepper; 4 tbsp. cream; onion juice

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

2111Calories

10 gProtein

19 gCarbs

222 gFat

Full nutrition (34 nutrients)

Calories2111 kcal

Protein9.6 g

Carbohydrates19 g

Fiber2.8 g

Sugars7.1 g

Total Fat222 g

Saturated Fat85 g

Monounsaturated Fat100 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol190 mg

Sodium7043 mg

Potassium464 mg

Calcium84 mg

Iron0.9 mg

Magnesium26 mg

Phosphorus166 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D7 mcg

Vitamin C23 mg

Vitamin A11 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate37 mcg

Choline46 mg

Caffeine0 mg

Water214 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 59. The excerpt below is the record exactly as published.

Veal Loaf Ingredients: 3 Ibs. lean veal (chopped) 2 tbsp. lemon juice \ Ib. salt pork (chopped) i tbsp. salt 6 crackers (ground) \ tbsp. pepper 4 tbsp. cream onion juice

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