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Veal Loaf
From The household cook book, 1902
Serves 5
This is very nice for a picnic lunch.
Presented as published in 1902. 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
785Calories
66 gProtein
3 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein66 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars0.2 g
Total Fat73 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol407 mg
Sodium303 mg
Potassium1090 mg
Calcium80 mg
Iron3.4 mg
Magnesium85 mg
Phosphorus712 mg
Zinc10 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0.2 mg
Vitamin A35 mcg
Vitamin E1.2 mg
Vitamin K9.7 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)24 mg
Folate56 mcg
Choline65 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 103. The excerpt below is the record exactly as published.
VEAL LOAF — Chop 3-| lbs. of lean and fat raw veal very fine, with 1 slice of salt pork; add 6 crackers rolled fine, butter the size of an egg, 2 eggs, 1 tablespoon of pepper and 1 of sage
Cook this with the app: pantry check, scaling, and the assistant.