Nut Bread

Ingredients

• 2 1/2 cupsful of flour,
• 3 teaspoonsful of baking powder,
• 1/2 teaspoonful of salt,
• 1/4 cupful of sugar,
• 1 cupful of milk,
• 1/4 cupful of English Walnuts chopped fine.

Method

1. 1

   Beat egg and sugar together, add milk and salt.

2. 2

   Sift baking powder into flour, combine all ingredients, add nuts last.

3. 3

   Bake in moderate oven for one hour.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 19. The excerpt below is the record exactly as published.

NUT BREAD 2J^ cupsful of flour, 3 teaspoonsful of baking powder, % teaspoonful of salt, J4 cupful of sugar, 1 cupful of milk, J4 cupful of English Walnuts chopped fine. Beat ^^g and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the in- gredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour. 106 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 107 CHOCOLATE PUDDING Put two squares of unsweetened chocolate in double boiler, add two cupsful of cold milk, and bring to the scald- ing point. Mix thoroughly one-fourth of a cupful of sugar, three tablespoonsful of cornstarch, one-fourth of a teaspoon- ful of salt and pour on one-fourth of a cupful of milk grad- ually, while stirring constantly. Add to milk which was scalded with chocolate, and cook fifteen minutes, stirring con- stantly until mixture thickens and afterward occasionally. Add one-half of a teaspoonful of vanilla and turn into a serv- ing dish. Chill and serve. MARYLAND BREAD PUDDING 1 pint of stale bread, 1 quart of milk, 1 cupful of sugar, 1 ^gg, ^2 cupful of raisins, 1 teaspoonful of cinnamon, y2 teaspoonful of salt. Pour hot water on the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce. SUNSET RAISIN PIE Onie cup of seeded raisins chopped fine. One lemon with grated rind. Add lemon juice and grated rind to the raisins. Then add one cup of sugar and two tablespoonsful of water. Bake between upper and lower crusts. 108 MILADY'S FAVOURITE RECIPE AUNT CAROLINES DIXIELAND RECIPES 109 SAUCE FOR GINGER BREAD One cup of sugar, One tablespoonful of butter, Creamed together . Add one-half cup of cream or milk and five tablespoonsful of wine. Stir constantly while cook- ing until dissolved and creamy. Flavor to taste with vanilla or nutmeg. SOFT GINGER BREAD One-half cup of sugar. One cup of molasses, One-half cup of butter or lard. One teaspoonful each of ginger, cinnamon and cloves, Two teaspoonsful of soda in a cup of boiling water, Two and one-half cups of flour. Two well beaten eggs added last. Mix in the order given and bake in slow oven. CRANBERRY SURPRISE Crumble three lady fingers into a baking dish, cover with a thin layer of cranberry preserves or jelly. Dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs separately very light and add two cups of milk. Pour over the fruit and cake. Bake as a custard and serve with whipped cream. LOUISIANA MOLASSES CUSTARD Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour. Flavor with cinnamon and vanilla. Cook in double boiler until thick, then bake on a rich pie crust Use the whites for meringue. no MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 111 JELLIED APPLES Put on four cups of sugar and four cups of water with six cloves and bring to boiling point. Peel and core apples and drop them into boiling syrup. Covicr kettle and let apples steam slowly until they are clear and tender. Pour last of syrup over fruit and serve. MAMMY'S SWEET POTATO PUDDING Grate three medium sized potatoes. Beat together one cup of sugar, three eggs, one tablespoonful of butter, one pint of milk, and add to the grated potato. Pour in a buttered pan, drop bits of butter on top and bake one hour in a moderate oven. Flavor with one tea- spoonful of vanilla. RAISIN ROLLS 13^ cupsful of flour, 3^ cupful of lard (scant) , y2 teaspoonful of salt, 1 cupful of raisins, 1 cracker, 1 lemon, % cupful of sugar,

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