Nut Bread
From Carolina cookery from Quaker kitchens, 1924
—Mrs. H. A. White.
Presented as published in 1924. 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
4514Calories
109 gProtein
861 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories4514 kcal
Protein109 g
Carbohydrates861 g
Fiber31 g
Sugars404 g
Total Fat93 g
Saturated Fat12 g
Monounsaturated Fat49 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol215 mg
Sodium4465 mg
Potassium4285 mg
Calcium2031 mg
Iron42 mg
Magnesium663 mg
Phosphorus2241 mg
Zinc11 mg
Copper3.1 mg
Manganese7.7 mg
Vitamin D3.3 mcg
Vitamin C6.5 mg
Vitamin A158 mcg
Vitamin E38 mg
Vitamin K10 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)4.8 mg
Niacin (B3)41 mg
Folate903 mcg
Choline296 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.
NUT BREAD 1 level cup brown sugar 2 cups white flour 1 cup black walnuts 2 cups milk 1 cup chopped dates 1 tsp. salt 2 cups graham flour 4 tsps. baking powder 1 egg a! Mix dry ingredients and add milk and egg beaten to- gether. Pour into two greased pans and let rise 20 min- utes and then bake in a slow oven. | —Mrs. J. Van Lindley. NUT BREAD 4 cups flour 1 tsp. salt 1 cup sugar ‘4 tsps. baking powder 1 cup milk 1 cup chopped nuts 1 egg 1% eup raisins
Cook this with the app: pantry check, scaling, and the assistant.