New Orleans Dark Nut Bread

Name: New Orleans Dark Nut Bread
Ingredients: J4 cup of sugar; y^ cup hot water; y2 cup molasses; J4 cup milk; 2 cups entire wheat flour; 1 cup bread flour; 5 teaspoons baking powder; iy2 teaspoons salt; J^ teaspoon soda; ^ cup nut meats, finely chopped

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

2803Calories

72 gProtein

501 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories2803 kcal

Protein72 g

Carbohydrates501 g

Fiber8.3 g

Sugars177 g

Total Fat61 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol7.3 mg

Sodium5946 mg

Potassium4137 mg

Calcium1933 mg

Iron35 mg

Magnesium657 mg

Phosphorus1616 mg

Zinc6.5 mg

Copper2.7 mg

Manganese6.6 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B120.3 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)27 mg

Folate583 mcg

Choline33 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 20. The excerpt below is the record exactly as published.

NEW ORLEANS DARK NUT BREAD J4 cup of sugar, y^ cup hot water, y2 cup molasses, J4 cup milk, 2 cups entire wheat flour, 1 cup bread flour, 5 teaspoons baking powder, iy2 teaspoons salt, J^ teaspoon soda, ^ cup nut meats, finely chopped

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