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Veal Loaf
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Serve hot or cold, cut in slices.
Presented as published in 1884. 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
645Calories
65 gProtein
10 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein65 g
Carbohydrates9.9 g
Fiber3 g
Sugars0.5 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.4 g
Omega-30.2 g
Cholesterol273 mg
Sodium2121 mg
Potassium1164 mg
Calcium101 mg
Iron4.2 mg
Magnesium99 mg
Phosphorus704 mg
Zinc9.9 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A8.1 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B61.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate48 mcg
Choline19 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 163. The excerpt below is the record exactly as published.
Veal Loaf. Parboil two pounds of lean veal. Chop fine with dne fourth of a pound of salt pork or bacon ; add four butter crackers^ pounded, two eggs^ well beaten, two teaspoonfuls of salt ^ one saltspoonful of pepper^ and half a saltspoonful of nutmeg or mace
Cook this with the app: pantry check, scaling, and the assistant.