nut-freesoy-freefish-freeshellfish-free

Veal Loaf

Name: Veal Loaf
Yield: 6 servings
Ingredients: four pounds of raw veal; half a pound of crackers; three raw eggs; two teaspoonfuls of salt; two saltspoonfuls of pepper; a quarter of a saltspoonful of powdered allspice; add a tablespoonful of butter

From Miss Corson's practical American cookery and household management, 1885

Serves 6

Serve cold for luncheon or supper.

Presented as published in 1885. 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

682Calories

65 gProtein

29 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories682 kcal

Protein65 g

Carbohydrates29 g

Fiber2.7 g

Sugars0.8 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.6 g

Omega-30 g

Cholesterol346 mg

Sodium1145 mg

Potassium1233 mg

Calcium143 mg

Iron5.1 mg

Magnesium100 mg

Phosphorus763 mg

Zinc9.9 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A42 mcg

Vitamin E1.9 mg

Vitamin K16 mcg

Vitamin B61.3 mg

Vitamin B124.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)24 mg

Folate87 mcg

Choline80 mg

Caffeine0 mg

Water242 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 139. The excerpt below is the record exactly as published.

VEAL LOAF. Chop four pounds of raw veal quite fine ; mix with it half a pound of crackers rolled to large crumbs, three raw eggs, two teaspoonfuls of salt,, two saltspoonfuls of pepper, and a quarter of a saltspoonful of powdered allspice ; if the veal is perfectly lean, add a tablespoonful of butter

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