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Nut Bread
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
326Calories
7 gProtein
71 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein7.4 g
Carbohydrates71 g
Fiber0.6 g
Sugars21 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium438 mg
Potassium254 mg
Calcium138 mg
Iron3.4 mg
Magnesium24 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C4.3 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate101 mcg
Choline18 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 38. The excerpt below is the record exactly as published.
Nut Bread Two cups white flour, two cups graham flour; one cup nuts; one and a half cups sweet milk; one egg; one teaspoonful salt; one cup brown sugar; four tea- spoonfuls baking powde
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