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Veal Loaf
From The Henderson cook book, 1914
Serves 5
— Mrs. W. B. Waddill.
Presented as published in 1914. 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
639Calories
69 gProtein
20 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein69 g
Carbohydrates20 g
Fiber2 g
Sugars2.3 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol289 mg
Sodium2075 mg
Potassium1167 mg
Calcium98 mg
Iron4.7 mg
Magnesium96 mg
Phosphorus729 mg
Zinc11 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C1.7 mg
Vitamin A23 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate81 mcg
Choline44 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 10. The excerpt below is the record exactly as published.
VEAL LOAF. Chop 3^/2 pounds of raw veal, ^4 pound chicken or ham; add 6 powdered crackers, 1 tablespoon salt, 1 teaspoon pep- per, 3 beaten eggs, 3 tablespoons cream or tomato sauce, juice of a lemon and a few grains of mace
Cook this with the app: pantry check, scaling, and the assistant.