vegetarianpescatariansoy-freefish-freeshellfish-free
Nut Bread
From Mary Jane's cook book, 1916
Serves 3
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
664Calories
18 gProtein
136 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein18 g
Carbohydrates136 g
Fiber0 g
Sugars37 g
Total Fat6.1 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium1462 mg
Potassium317 mg
Calcium482 mg
Iron8 mg
Magnesium47 mg
Phosphorus380 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate208 mcg
Choline63 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 7. The excerpt below is the record exactly as published.
NUT BREAD. Flour, 3 cups. Salt, 1 teaspoon. Sugar, % cup. Egg, 1. Baking powder, 4 teaspoons. Milk, 1 cup. Chopped walnut meats, % cup
Cook this with the app: pantry check, scaling, and the assistant.