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Veal Loaf No. 2

Name: Veal Loaf No. 2
Yield: 8 servings
Ingredients: four pounds taken from a leg of veal; one pound of fat salt pork; one-half of a pound of soda crackers; Beat two eggs; Use little salt; and pepper; thyme — about one teaspoonful

From The national course in home economics, 1917

Serves 8

Presented as published in 1917. 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

799Calories

53 gProtein

21 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories799 kcal

Protein53 g

Carbohydrates21 g

Fiber0.8 g

Sugars0.7 g

Total Fat54 g

Saturated Fat20 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol281 mg

Sodium614 mg

Potassium1031 mg

Calcium80 mg

Iron3.9 mg

Magnesium68 mg

Phosphorus608 mg

Zinc8.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C0.3 mg

Vitamin A20 mcg

Vitamin E1 mg

Vitamin K4.4 mcg

Vitamin B61 mg

Vitamin B123.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate76 mcg

Choline42 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 95. The excerpt below is the record exactly as published.

EAL LOAF— No. 2. Have the hutch^v g^rind {not chop) four pounds taken from a leg of veal, and one pound of fat salt pork. Roll one-half of a pound of soda crackers fine and mix all together. Use little salt and pepper and thyme — about one teaspoonful. Beat two eggs

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