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Veal Loaf

Name: Veal Loaf
Yield: 5 servings
Ingredients: Three pounds of veal or beef chopped fine; 1 pound of fresh pork chopped with veal; 3 eggs; 1 teaspoon pepper; same of salt; same of sage; 8 large crackers rolled fine; 1/2 cups of water

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

540Calories

80 gProtein

3 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein80 g

Carbohydrates3.3 g

Fiber0.3 g

Sugars0.1 g

Total Fat23 g

Saturated Fat7.5 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol228 mg

Sodium686 mg

Potassium1231 mg

Calcium73 mg

Iron5.9 mg

Magnesium84 mg

Phosphorus737 mg

Zinc15 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C0.1 mg

Vitamin A5.1 mcg

Vitamin E0.9 mg

Vitamin K6.7 mcg

Vitamin B62.2 mg

Vitamin B124.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)22 mg

Folate30 mcg

Choline242 mg

Caffeine0 mg

Water331 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 97. The excerpt below is the record exactly as published.

Veal Loaf. Three pounds of veal or beef chopped fine, 1 pound of fresh pork chopped with veal, 3 eggs, 1 teaspoon pepper, same of salt and sage, 8 large crackers rolled fine, V/2 cups of water.

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