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Nut Bread

Name: Nut Bread
Yield: 10 servings
Ingredients: Four cups of flour; four tablespoons of sugar; four teaspoons of baking powder; one teaspoon of salt; one cup of chopped nuts; one and one-half cup of milk or water and milk

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

Presented as published in 1907. 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

460Calories

11 gProtein

69 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein11 g

Carbohydrates69 g

Fiber2.7 g

Sugars25 g

Total Fat18 g

Saturated Fat6.6 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol5 mg

Sodium442 mg

Potassium266 mg

Calcium197 mg

Iron4.1 mg

Magnesium69 mg

Phosphorus213 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E4.3 mg

Vitamin K6.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate90 mcg

Choline29 mg

Caffeine4.3 mg

Water6.8 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 58. The excerpt below is the record exactly as published.

NUT BREAD. Mrs. R. A. Wilson. Four cups of flour, four tablespoons of sugar, four teaspoons of baking powder, one teaspoon of salt, one cup of chopped nuts, one and one-half cup of milk or water and milk

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