Nut Bread

Name: Nut Bread
Ingredients: One egg; two cups milk; one and one-half cups sugar; two tablespoonfuls melted lard; five cups flour; five teaspoonfuls Royal Baking Powder; one and one-half cups nuts

From Durham cook book ..., 1921

Recipe by Mrs. I. S. Eubanks.

Presented as published in 1921. 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

4842Calories

113 gProtein

973 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories4842 kcal

Protein113 g

Carbohydrates973 g

Fiber0 g

Sugars325 g

Total Fat62 g

Saturated Fat22 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol270 mg

Sodium2050 mg

Potassium3856 mg

Calcium2426 mg

Iron42 mg

Magnesium358 mg

Phosphorus4060 mg

Zinc8.7 mg

Copper2.2 mg

Manganese5.3 mg

Vitamin D6.4 mcg

Vitamin C64 mg

Vitamin A357 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B62.2 mg

Vitamin B123.1 mcg

Thiamin (B1)7.1 mg

Riboflavin (B2)4.1 mg

Niacin (B3)69 mg

Folate1260 mcg

Choline247 mg

Caffeine0 mg

Water557 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.

NUT BREAD. One egg, two cups milk, one and one-half cups sugar, two tablespoonfuls melted lard, five cups flour, five teaspoonfuls Royal Baking Powder (rounded), one and one-half cups nuts

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