Nut Bread

Name: Nut Bread
Ingredients: 1 cake yeast; 1 cup scalded milk, cooled; 1 tablespoon sugar; 3 cups flour; 1/3 cup sugar; 2 tablespoons lard; 1 egg (white); 34 cup nuts (chopped); 1/3 teaspoon salt

From The Central cook book, 1924

Recipe appears to be incomplete.

Presented as published in 1924. 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

No method was recorded for this recipe.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Nut Bread 1 cake yeast. 1 cup scalded milk, cooled. 1 tablespoon sugar. 3 cups flour. 1/3 cup sugar. 2 tablespoons lard. 1 egg (white). 34 cup nuts (chopped). 1/3 teaspoon salt

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