Nut Bread

Name: Nut Bread
Ingredients: 3 cups sifted flour; 1 cup sugar; 2 teaspoons baking powder; 2 cups nuts; 1 teaspoon salt; 2 eggs, beaten; 1 cup milk

From The Williamston cook book, 1950

Recipe by Mrs. King, New Bern, N.C.

Presented as published in 1950. 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

3323Calories

79 gProtein

717 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories3323 kcal

Protein79 g

Carbohydrates717 g

Fiber0 g

Sugars212 g

Total Fat20 g

Saturated Fat5.7 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol29 mg

Sodium3414 mg

Potassium3811 mg

Calcium955 mg

Iron27 mg

Magnesium288 mg

Phosphorus1636 mg

Zinc5.7 mg

Copper2.2 mg

Manganese3.5 mg

Vitamin D2.3 mcg

Vitamin C86 mg

Vitamin A239 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B121.3 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2.5 mg

Niacin (B3)60 mg

Folate913 mcg

Choline43 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 7. The excerpt below is the record exactly as published.

NUT BREAD 3 cups sifted flour 1 cup sugar 2 teaspoons baking powder 2 cups nuts 1 teaspoon salt 2 eggs, beaten 1 cup milk

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