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Veal Loaf
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
734Calories
54 gProtein
20 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein54 g
Carbohydrates20 g
Fiber0.9 g
Sugars0.6 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol350 mg
Sodium1453 mg
Potassium885 mg
Calcium81 mg
Iron3.9 mg
Magnesium71 mg
Phosphorus628 mg
Zinc8.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A52 mcg
Vitamin E1 mg
Vitamin K4.5 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate77 mcg
Choline94 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.
VEAL LOAF— Mrs. E. O. Allen. 2% lbs. raw veal, minced with % lb. fat salt pork; add 1 cup fine cracker crumbs, 2 tablespoons butter, 3 tablespoons ■milk, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon allspice, 1% teaspoons pulverized sage, 3 eggs, beaten
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