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Nut Bread
From The national course in home economics, 1917
Serves 8
Enjoyed by children.
Presented as published in 1917. 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
22Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.3 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0.1 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium0 mg
Potassium13 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline1.3 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.
NUT BREAD. Make brown or white bread the usual way and just before forming into loaves drop in a generous handful of pecan nuts
Cook this with the app: pantry check, scaling, and the assistant.