Nut Bread

Ingredients

• 4 cups flour
• 2 tablespoons sugar
• 6 teaspoons Rumford baking powder
• 1 tablespoon butter
• 1 teaspoon salt
• 1 to 1½ cups milk
• 1 cup broken walnut meats

Method

1. 1

   Mix all ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 48. The excerpt below is the record exactly as published.

4 teaspoons Rumford baking powder, yolk 1 egg, 1 cup of milk or water. Mix carefully in the order given. Fold in beaten white of the egg, then pour in well greased, hot, baking pan. Bake 35 minutes in moderate oven. — Mrs. W. F. Seibert. Muffins One-half cup sugar, 1 egg, % cup milk, 1 teaspoon Rumford baking powder, IV2 cups flour. Bake in quick oven. — Mrs. W. R. Pugh. Muffins Two cups flour, 1 tblspn. sugar, 1 cup milk, 3 tspns. Rumford baking powder, V2 tspn. salt, 2 eggs, 1 tblspn. shortening. Sift to- gether flour, baking powder, sugar and salt; add milk, well beaten eggs and melted shortening; mix well. Grease muffin tins and put 2 tblspns. butter into each. Bake in hot oven 20 to 25 minutes. — Mrs. A. W. Geiger. 101 We pay interest on deposits Jenkintown Bank and Trust Company Muffins One tablespoon sugar; two tablespoons melted butter; one egg; one cup milk; half teaspoon salt; two teaspoons Rumford baking powder; two cups flour. Add sugar and butter and milk to well beaten egg; then add flour, baking powder and salt sifted together. Bake in muffin tins fifteen or twenty minutes. — Mrs. John Michener. Hot Muffins Two eggs, 2 tblspns. sugar, 1 tblspn. butter, 1 cup milk, 2 cups flour, 2 tspns. Rumford baking powder, 1 tspn. salt. Makes 16 muffins. — Eva M. Duffield. Manhattan Muffins One-quarter cup butter, % cup sugar, 1 egg, 1 cup milk, 2 cups flour, % tspn. salt, 4 tspns. Rumford baking powder. Cream butter, add gradually the sugar, beating constantly, then add well beaten egg, milk, flour with salt and baking powder. Beat thoroughly and bake in buttered gem pans in hot oven 25 minutes. — Mrs. Harold S. Cassidy. Tea Rolls Put into 1 qt. sifted flour, 1 tsp. sugar, 1 heaping tsp. salt, 1 tblsp. lard, 1 tblsp. butter. Dissolve xk cake compressed yeast in a little water and put in one cup of sweet milk with the flour; cover to rise. When light, roll out Vz inch thick. Cut with round cutter two sizes, placing small rolls on top of large, with a little melted butter be- tween. Let rise about an hour and bake one-half hour. These must be set at 10 A. M. for a six o'clock meal, or over-night for breakfast. — Mrs. E. S. Roberts. Rolls— (Baker's) When serving baker's rolls, try heating them in oven. They are like fresh baked. — Mrs. C. R. Brumfield. Nut Bread 4 cups flour 2 tablespoons sugar or 6 teaspoons Rumford more if desired Baking Powder 1 tablespoon butter 1 teaspoon salt 1 to 1V2 cups milk 1 cup broken walnut meats

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