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Nut and Raisin Bread

Name: Nut and Raisin Bread
Yield: 5 servings
Ingredients: One pint sour milk; 2-3 cup brown sugar; 1 egg; 1 teaspoon salt; 1 teaspoon soda; 4%, cup white flour; 1 tablespoon melted butter; Graham flour to stiffen, about 4 cups; 1 cup raisins; % cup nuts

From Magnet users cook book, 1920

Serves 5

Presented as published in 1920. 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

723Calories

16 gProtein

157 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein16 g

Carbohydrates157 g

Fiber2 g

Sugars53 g

Total Fat5.2 g

Saturated Fat1.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol43 mg

Sodium503 mg

Potassium637 mg

Calcium79 mg

Iron7.6 mg

Magnesium55 mg

Phosphorus220 mg

Zinc1.2 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C5.2 mg

Vitamin A42 mcg

Vitamin E0.3 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.6 mg

Folate204 mcg

Choline36 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 36. The excerpt below is the record exactly as published.

NUT AND RAISIN BREAD. One pint sour milk, 2-3 cup brown sugar, 1 egg, 1 teaspoon salt, 1 teaspoon soda, sifted thrice, 4%, cup white flour, 1 tablespoon melted butter, Graham flour to stiffen,.about 4 cups, 1 cup raisins, % cup nuts

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