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Nut Bread

Name: Nut Bread
Yield: 8 servings
Ingredients: one egg; one and a half cups sweet milk; four cups flour; one teaspoon melted butter; half cup sugar; one cup chopped walnuts; one teaspoon salt; four teaspoons baking powder

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

404Calories

10 gProtein

63 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories404 kcal

Protein9.9 g

Carbohydrates63 g

Fiber0.8 g

Sugars13 g

Total Fat13 g

Saturated Fat1.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat7.7 g

Omega-30 g

Cholesterol24 mg

Sodium537 mg

Potassium160 mg

Calcium160 mg

Iron4.2 mg

Magnesium40 mg

Phosphorus185 mg

Zinc1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate103 mcg

Choline18 mg

Caffeine0 mg

Water12 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.

Nut Bread One egg, one and a half cups sweet milk, four cups flour, one teaspoon melted butter, half cup sugar, one cup chopped walnuts, one teaspoon salt, four teaspoons baking powder

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