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Veal Loaf II

Name: Veal Loaf II
Yield: 5 servings
Ingredients: 3 pounds lean veal; 1/4 pound fat salt pork, finely chopped; 6 common crackers, rolled; 4 tablespoons cream; 2 tablespoons lemon juice; 1 tablespoon salt; 1 1/2 teaspoon pepper; Few drops onion juice; 1 egg white; 1/4 cup pork fat

From Boston Cooking-School cook book, 1896

Serves 5

Presented as published in 1896. 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

667Calories

57 gProtein

4 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories667 kcal

Protein57 g

Carbohydrates3.9 g

Fiber0.3 g

Sugars0.4 g

Total Fat45 g

Saturated Fat18 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol263 mg

Sodium1781 mg

Potassium978 mg

Calcium61 mg

Iron2.6 mg

Magnesium72 mg

Phosphorus616 mg

Zinc8.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C2.6 mg

Vitamin A3.3 mcg

Vitamin E0.8 mg

Vitamin K1.7 mcg

Vitamin B61.2 mg

Vitamin B123.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate41 mcg

Choline4.7 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.

VEAL LOAF II 3 pounds lean veal 2 tablespoons lemon juice 14 pound fat salt pork, 1 tablespoon salt finely chopped 1% teaspoon pepper 6 common crackers, rolled Few drops onion juice 4 tablespoons cream 1 egg white 4 cup pork fat Wipe veal and remove skin and membrane. Chop finely or force through food chopper. Add salt pork, crackers, cream, lemon juice, salt, pepper, and onion juice. Pack in small bread pan, smooth evenly on top, brush with egg white, and bake slowly 3 hours in slow oven (300° F.), basting with 14 cup pork fat. Prick frequently while baking, that pork fat may be absorbed by meat. Cool, remove from pan, and cut in thin slices for serving. VEAL 301 VEAL PATTIES EN CASSEROLE 1 pound lean raw veal, finely chopped Y cup rich milk 2 ounces finely chopped fat salt pork VY teaspoon salt 28 cup soft bread crumbs 1 teaspoon pepper 2

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