Nut Bread
From The housewife's aid, 1950
Presented as published in 1950. 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
3173Calories
62 gProtein
534 gCarbs
92 gFat
Full nutrition (33 nutrients)
Calories3173 kcal
Protein62 g
Carbohydrates534 g
Fiber6.4 g
Sugars201 g
Total Fat92 g
Saturated Fat7.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium4224 mg
Potassium1084 mg
Calcium1233 mg
Iron28 mg
Magnesium289 mg
Phosphorus1278 mg
Zinc6.4 mg
Copper2.1 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)29 mg
Folate652 mcg
Choline0 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 3. The excerpt below is the record exactly as published.
NUT BREAD 2 eggs 1 cup granulated sugar 3144 cups fiour 1 teaspoonful salt 4 teaspoonsful baking powder 1 cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.