Nut Bread
From Cooking in the elementary schools, January, 1922, 1922
One-half cup of raisins may be added or may be used in place of the nuts.
Presented as published in 1922. 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
1787Calories
49 gProtein
364 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1787 kcal
Protein49 g
Carbohydrates364 g
Fiber0 g
Sugars112 g
Total Fat18 g
Saturated Fat6.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol215 mg
Sodium3227 mg
Potassium1513 mg
Calcium1435 mg
Iron18 mg
Magnesium146 mg
Phosphorus1202 mg
Zinc4 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D3.3 mcg
Vitamin C21 mg
Vitamin A198 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)26 mg
Folate502 mcg
Choline190 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 14. The excerpt below is the record exactly as published.
1 t. salt luke warm water 1 T. sugar about 5 c. flour 1. Mix the same as bread. This dough may be used for Parker House rolls, tea biscuits, or cinnamon rolls. Page 35 Nut Bread 2 c. flour Yz c. nuts ^ c. sugar 1 c. milk 4 t. baking powder 1 ^gg Yz t. salt Yx c. melted fat
Cook this with the app: pantry check, scaling, and the assistant.