Nut Bread

Name: Nut Bread
Ingredients: fIDix 3 cups of flour; 4 teaspoonsful of baking powder; i teaspoonful of salt; yi cup of sugar; I ^gg; I cup of milk; i cup of English walnuts broken in pieces

From Allied cookery, 1916

Presented as published in 1916. 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

2889Calories

73 gProtein

421 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories2889 kcal

Protein73 g

Carbohydrates421 g

Fiber6.4 g

Sugars112 g

Total Fat104 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat62 g

Omega-30 g

Cholesterol215 mg

Sodium4386 mg

Potassium1474 mg

Calcium1554 mg

Iron27 mg

Magnesium315 mg

Phosphorus1589 mg

Zinc7.8 mg

Copper2.1 mg

Manganese6.6 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K2.2 mcg

Vitamin B61.3 mg

Vitamin B121.8 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)27 mg

Folate625 mcg

Choline190 mg

Caffeine0 mg

Water295 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 32. The excerpt below is the record exactly as published.

NUT BREAD (New England) fIDix 3 cups of flour with 4 teaspoonsful of baking powder and i teaspoonful of salt. In another bowl beat together yi cup of sugar, I ^gg, I cup of milk, and i cup of English walnuts broken in pieces

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