Nut Bread
From The practical cookbook, 1917
Presented as published in 1917. 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
858Calories
26 gProtein
174 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories858 kcal
Protein26 g
Carbohydrates174 g
Fiber1.2 g
Sugars0.9 g
Total Fat6.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.1 g
Cholesterol26 mg
Sodium202 mg
Potassium960 mg
Calcium85 mg
Iron9.7 mg
Magnesium82 mg
Phosphorus386 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C21 mg
Vitamin A72 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate331 mcg
Choline42 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.
Add the beaten egg last. d,:...l,CjOO^:;Ic 46 THE PRACTICAL COOKBOOK Spread the dough in a shallow, buttered baking-pan or in gem-pans, and press the sliced fruit into it in rows. Sprinkle with the cinnamon mixed with remaining sugar, and bake in a moderate oven 25 to 30 min. Serve as bread for luncheon or supper, or as a dessert with Lemon sauce (p. 59) or Foamy same (p. 60). Nut bread. Additional ingredient: \ c. nuts (walnuts or peanuts) put through coarse meat-chopper. Mix like Emergency biscuits <p. 45)
Cook this with the app: pantry check, scaling, and the assistant.