vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Nut Bread
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
348Calories
9 gProtein
55 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein9.4 g
Carbohydrates55 g
Fiber2.6 g
Sugars22 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol5.5 mg
Sodium545 mg
Potassium256 mg
Calcium243 mg
Iron3 mg
Magnesium65 mg
Phosphorus223 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate72 mcg
Choline19 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 2. The excerpt below is the record exactly as published.
Nut Bread Mix and sift together one and a half cups each of Graham and white flour, four teaspoons baking powder, one teaspoon salt and three- fourths cups of sugar. Add one and a half cups milk, beat well and add one cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.