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Nut Bread
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
358Calories
9 gProtein
50 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein9 g
Carbohydrates50 g
Fiber1.3 g
Sugars3.1 g
Total Fat14 g
Saturated Fat2.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol6.1 mg
Sodium43 mg
Potassium179 mg
Calcium53 mg
Iron4.5 mg
Magnesium40 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate105 mcg
Choline4.8 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 67. The excerpt below is the record exactly as published.
NUT BREAD. (Original.) Mrs. Julia Sheldon Holmes, 122 Johnston street, Los Angeles — Scald one-half cup milk, add one- half cup boiling water- when cool, stir in half a cake of compressed yeast dissolved in half cup water; one tablespoon lard and but- ter, two tablespoons golden syrup, one cup chapped walnuts, one-half cup white flour, three cups wheat-meal flour
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