Nut Bread
From Southern Recipes, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 10. The excerpt below is the record exactly as published.
NUT BREAD Two cups of flour, light measure, one cup of sugar, one egg, one cup of sweet milk, one teaspoon soda, two teaspoons cream tartar, one teaspoon salt, one cup chopped walnuts
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