Veal Loaf

Name: Veal Loaf
Ingredients: 1 1/2 lbs. chopped pork; 3 eggs; 1 1/2 lbs. beef off the round; 1 teaspoon allspice or a little; 2 1/4 dry 'wasser week' (baker's buns) soaked; Salt and pepper to taste

From The Edwardsville cook book, 1906

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

As published

This recipe was extracted from The Edwardsville cook book (1906), page 9. The excerpt below is the record exactly as published.

VEAL LOAF. Mrs. G. B. Crane, Chicago, Illinois. 1V2 lbs. chopped pork. 3 eggs. 1Y2 lbs. beef off the round. teaspoon allspice or a little 214 dry “wasser week” (baker’s chopped onion, buns) soaked. Salt and pepper to taste

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