vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Nut Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Other nut meats may be used.
Presented as published in 1907. 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
559Calories
21 gProtein
86 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein21 g
Carbohydrates86 g
Fiber9.1 g
Sugars17 g
Total Fat16 g
Saturated Fat2.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol8.8 mg
Sodium316 mg
Potassium1032 mg
Calcium175 mg
Iron5.8 mg
Magnesium186 mg
Phosphorus428 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate117 mcg
Choline27 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 149. The excerpt below is the record exactly as published.
3 lbs. whole wheat flour, 1 lb. patent flour, 1 lb. ground peanuts, % pt. molasses, 3 pts. milk, 1 oz. cream of tartar, % oz. soda, % oz. salt. Sift soda and cream of tartar in the patent flour, and mix with the other flour and the ground nuts. Mix with the milk and molasses into a smooth dough, mold into loaves, and bake in long narrow pans in a good heat. Other nut meats may be used, and the graham and whole wheat breads may be made into nut bread
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