Nut Bread

Name: Nut Bread
Ingredients: one-half cupful blanched almonds; one tablespoonful walnuts; two tablespoonfuls pine nuts; one-half cupful flaked oats; milk, water or fruit juices

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

May be eaten with grapefruit or tomatoes.

Presented as published in 1909. 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

718Calories

25 gProtein

46 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein25 g

Carbohydrates46 g

Fiber14 g

Sugars2.8 g

Total Fat51 g

Saturated Fat3.4 g

Monounsaturated Fat22 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol0 mg

Sodium1.5 mg

Potassium804 mg

Calcium203 mg

Iron5.5 mg

Magnesium297 mg

Phosphorus657 mg

Zinc4.9 mg

Copper1.2 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E16 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.6 mg

Folate52 mcg

Choline33 mg

Caffeine0 mg

Water6.9 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 83. The excerpt below is the record exactly as published.

NUT BREAD. Grind coarse one-half cupful blanched almonds, one table- spoonful walnuts, two tablespoonfuls pine nuts. Add one- half cupful flaked oats (or wheat, barley, rice, corn, peas, beans, or lentils). Mix it all thoroly and moisten with milk, water or fruit juices

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