Nut Bread

Ingredients

• 3 cups Graham flour
• 5 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3/4 cup corn syrup
• 1 1/2 cups milk and water
• 1 cup chopped nuts (not too fine)
• 1 cup raisins, washed and floured

Method

1. 1

   Mix together flour, baking powder and salt; add milk and water, sugar or corn syrup and nut meats or raisins.

2. 2

   Put into greased loaf pan, allow to stand thirty minutes in warm place.

3. 3

   Bake in moderate oven forty to forty-five minutes.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

NUT BREAD. 3 cups Graham flour 5 teaspoons baking powder 1^ teaspoons salt 34 cup corn syrup 1^ cups milk and water 1 cup chopped nuts (not too fine), or 1 cup raisins, washed and floured Mix together flour, baking powder and salt; add milk and water, sugar or corn syrup and nut meats or raisins. Put into greased loaf pan, allow to stand thirty minutes in warm place. Bake in moderate ov- en forty to forty-five minutes. 20 WARCOOKBOOK BOSTON BROWN BREAD 1 cup corn meal or corn flour 1 cup rye meal 1 cup Buckwheat flour 2y2 teaspoons soda 1 teaspoon salt ^ cup molasses 2 cups sour milk, or ly^ cups sweet milk. Mix and sift the dry ingredients and add the mo- lasses and milk. Beat thoroughly and steam 3>4 hours in well-buttered, covered molds. Remove the covers and bake the bread long enough to dry the top. This may be made also with 1^ cups corn meal and rye meal. This serves eight people. RYE CINNAMON ROLLS. 2 cups rye flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar 3/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup). Roll the dough about ^ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylinder and cut off ^ inch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon as preferred. WARCOOKBOOK 21 BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings Add barley meal to boiling salted water, stirring constantly. Cook in a double boiler one hour. Cool and add well-beaten eggs and fat. Turn into an oiled dish and bake in a moderate oven ^ hour. POTATO CORN MEAL MUFFINS. 2 tablespoons fat 1 egg well beaten 1 cup milk 1 cup mashed potatoes 1 cup corn meal 4 teaspoons baking powder 1 teaspoon salt Mix in order given. Bake 40 minutes in hot oven. This makes 13 muffins. RYE BISCUIT. 1 cup rye flour 1 cup white flour or corn flour 4 teaspoons baking powder y2 teaspoon salt 2 teaspoons sugar 3 tablespoons shortening 2-3 cup liquid (milk and Avater) Mix and sift dry ingredients. Chop in. shortening till very fine. Add liquid carefully to make a soft dough. Pat out on a floured board and cut. Bake in an ungreased pan 10 to 12 minutes in a hot oven. 22 WARCOOKBOOK SPOON BREAD. Yi cup coarse meal ^ teaspoon salt 1 pint scalded milk 1 egg 1 cup cooked rice 1 tablespoon oleomargarine 1 teaspoon baking powder Scald meal with milk; add shortening, salt, and rice and ^gg well-beaten. Lastly add baking powder. Pour in a baking dish and bake for 30 minutes in a moderate oven. Serve with a spoon. If fine meal is used, change the quantity to ^ cup. SPOON CORN BREAD. 2 cups water 1 tablespoon butter 1 cup milk 2 teaspoons salt 1

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