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Veal Loaf, Steamed

Name: Veal Loaf, Steamed
Yield: 8 servings
Ingredients: 2 lbs. of veal; 1/2 lb. of salt pork; 2 cups of bread crumbs; 2 eggs unbeaten; a little grated onion; salt; pepper

From San Rafael cook book, 1906, 1906

Serves 8

Presented as published in 1906. 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

518Calories

28 gProtein

20 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories518 kcal

Protein28 g

Carbohydrates20 g

Fiber1.2 g

Sugars1.7 g

Total Fat35 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol156 mg

Sodium311 mg

Potassium446 mg

Calcium74 mg

Iron2.5 mg

Magnesium41 mg

Phosphorus310 mg

Zinc4.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A21 mcg

Vitamin E0.4 mg

Vitamin K1.8 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate50 mcg

Choline45 mg

Caffeine0 mg

Water96 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.

VEAL LOAF, STEAMED — Mrs. Carter P. Pomeroy. 2 lbs. of veal and % lb. of salt pork, put through a sausage grinder; 2 cups of ibread crumbs soaked in stock or milk; 2 eggs unbeaten; a little grated onion; salt and pepper

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