Easter Loaf
From Grange cook book and household guide, 1940
The success is in constantly stirring but do not beat. Mrs. John Ray Jimeson, Pleasant Garden Grange.
Presented as published in 1940. 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
4951Calories
73 gProtein
460 gCarbs
320 gFat
Full nutrition (33 nutrients)
Calories4951 kcal
Protein73 g
Carbohydrates460 g
Fiber30 g
Sugars334 g
Total Fat320 g
Saturated Fat28 g
Monounsaturated Fat45 g
Polyunsaturated Fat225 g
Cholesterol0 mg
Sodium391 mg
Potassium3984 mg
Calcium601 mg
Iron15 mg
Magnesium809 mg
Phosphorus1917 mg
Zinc14 mg
Copper6.9 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C171 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B63.8 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.4 mg
Folate130 mcg
Choline17 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 26. The excerpt below is the record exactly as published.
EASTER LOAF % pt. sweet cream (Carnation 1 lb. English walnuts (in the canned milk) shell) % pt. white Karo syrup 1% tsp. vanilla 1% pts. white sugar % 1b. candied pineapple % Ib. candied cherries
Cook this with the app: pantry check, scaling, and the assistant.