Veal Loaf

Name: Veal Loaf
Ingredients: about three pounds of cold veal; a cup of canned mushrooms; half a dozen fresh ones of medium size; two cups of finely powdered crackers; three raw eggs; a level tablespoon of butter; a rather high seasoning of salt; a rather high seasoning of pepper; a rather high seasoning of cayenne

From Home dissertations, 1891

Can be served cold for lunch or supper.

Presented as published in 1891. 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

2368Calories

301 gProtein

39 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2368 kcal

Protein301 g

Carbohydrates39 g

Fiber14 g

Sugars13 g

Total Fat120 g

Saturated Fat43 g

Monounsaturated Fat41 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol1705 mg

Sodium2019 mg

Potassium6365 mg

Calcium431 mg

Iron20 mg

Magnesium449 mg

Phosphorus3566 mg

Zinc47 mg

Copper3.6 mg

Manganese4 mg

Vitamin D4.2 mcg

Vitamin C8.8 mg

Vitamin A247 mcg

Vitamin E5.4 mg

Vitamin K41 mcg

Vitamin B66.4 mg

Vitamin B1220 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)6.1 mg

Niacin (B3)120 mg

Folate342 mcg

Choline548 mg

Caffeine0 mg

Water1641 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 102. The excerpt below is the record exactly as published.

VEAL LOAF. Use about three pounds of cold veal, weighed after it is freed from bones and tough gristle; chop it quite fine; chop fine also a cup of canned mushrooms, or half a dozen fresh ones of medium size which have been carefully trimmed and washed in cold salted water; to the veal and mushrooms add two cups of finely powdered crackers or fine bread-crumbs, three raw eggs, a level tablespoon of butter softened with gentle heat, and a rather high seasoning of salt

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