Nut Bread
From The Fredericksburg home kitchen cook book, 1921
Recipe by MISS ADA PEDEN.
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
3201Calories
76 gProtein
699 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories3201 kcal
Protein76 g
Carbohydrates699 g
Fiber0 g
Sugars201 g
Total Fat16 g
Saturated Fat2.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol186 mg
Sodium1983 mg
Potassium2223 mg
Calcium1198 mg
Iron33 mg
Magnesium223 mg
Phosphorus1424 mg
Zinc5.3 mg
Copper1.6 mg
Manganese4.1 mg
Vitamin D1 mcg
Vitamin C43 mg
Vitamin A161 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)51 mg
Folate981 mcg
Choline147 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 30. The excerpt below is the record exactly as published.
/2 CUP sweet milk. Mix ingredients together; fill crust and bake ..-a delicate brown. Use whites of 3 eggs for meringue. These propor- tions make one pie. MRS. 0. B. WITTE. — 89 — BREAD, COFFEE CAKE, DOUGHNUTS, ETC. Bread. 1 quart buttermilk; y2 cup sugar; 1 tablespoon salt; 1 small cup mashed potatoes ; 1 yeast cake ; flour ; 1 pint warm water. Scald the buttermilk and while, hot, add the sugar, salt and potatoes. When cool add the yeast previously soaked in warm water. Let stand twelve or eighteen hours before using. Stir hi flour to make a thin batter and let rise. If more bread is wanted when making up add some water and salt. Let rise once or twice. Be sure and work well. 1 yeast cake to 3 loaves; 1 quart luke-warm water; 2 teaspoons salt, tablespoon sugar, 2 tablespoonfuls lard; 2 quarts flour. Dissolve yeast cake in % qt. warm water, adding sugar and y% sieve flour; beat well and let stand over night in a warm place to rise. Next morning add salt, about V2 qt. water, melted lard and enough flour to form stiff dough. Set aside again to rise, then form into loaves, let rise again and bake in moderate oven. Glaze with hot water or lard. MRS. A. W. MOURSUND. Light Bread. — 90 — Brown Bread. % cup No. 6 molasses; 2 cups graham flour; 1 cup sweet milk; 2 level teaspoons soda in syrup ; pinch of salt; 1 cup seeded raisins. Put in large baking powder can, set in bucket of water, cover and steam 3 hours. MISS ADA PEDEN. Nut Bread. 1 cup sugar ; 1 cup nuts ; y2 cup sweet milk ; U egg ; 4 teaspoons baking powder; 4 cups flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.