Veal Loaf

Name: Veal Loaf
Ingredients: Two pounds veal steak; one pint bread crumbs; two eggs; a little onion chopped fine; two slices of pork ground fine; two-thirds cup sweet milk; small bit parsley; a little sage; a dash of nutmeg

From Durham cook book ..., 1921

Recipe by Miss Claudia Conrad.

Presented as published in 1921. 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

2676Calories

295 gProtein

171 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories2676 kcal

Protein295 g

Carbohydrates171 g

Fiber13 g

Sugars20 g

Total Fat82 g

Saturated Fat24 g

Monounsaturated Fat27 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol1346 mg

Sodium2693 mg

Potassium4936 mg

Calcium688 mg

Iron23 mg

Magnesium428 mg

Phosphorus3210 mg

Zinc41 mg

Copper1.9 mg

Manganese2.5 mg

Vitamin D3.7 mcg

Vitamin C12 mg

Vitamin A169 mcg

Vitamin E4.2 mg

Vitamin K27 mcg

Vitamin B66.7 mg

Vitamin B1217 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)4.7 mg

Niacin (B3)104 mg

Folate430 mcg

Choline507 mg

Caffeine0 mg

Water1147 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 5. The excerpt below is the record exactly as published.

VEAL LOAF. Two pounds veal steak, one pint bread crumbs, two eggs, a little onion chopped fine, two slices of pork gi'ound fine, two-thirds cup sweet milk, small bit parsely, a little sage, a dash of nutmeg

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