Nut Bread

Ingredients

• 1 egg
• 1/2 cup sugar
• 1 spoon salt
• 1 1/4 cups milk
• 4 teaspoons baking powder
• 1 cup chopped nuts
• 4 cups sifted flour

Method

1. 1

   Put in pan, set in warm place 30 minutes.

2. 2

   Bake 30 to 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 38. The excerpt below is the record exactly as published.

teaspoons baking powder, l^> teaspoon salt, 1 cup chopped nut meats. Beat egg, add sugar, then milk, flour sifted with baking powder and salt, then the nut meats. Put into a well-greased pan and let rise for 25 minutes. Put into a slow oven and cover with paper for first 20 min- utes ; cook about 1 hour. — Mrs. W. B. Parhwm. SCOTCH POTATO SCONES. One and one-half cups flour, 1-3 cup butter, 1 cup mashed potatoes, 2 teaspoons baking powder, y2 teaspoon salt, 1 egg. Sift the flour, salt and baking powder together, and after BKEADS 85 adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the egg, well beaten, and, if neces- sary, a little milk. Make the dough of the right consistency to roll out. If the potato happens to be moist no milk will be required. Divide the dough into three parts and roll into rounds half an inch thick. Cut each of these across twice, so as to make four parts. Bake in a quick oven or on a griddle, and when they are done split and butter them, and serve hot. NUT BREAD. 1 egg, y~2 cup sugar, 1 spoon salt, 1^4 cups milk, 4 tea- spoons baking powder, 1 cup chopped nuts, 4 cups sifted flour

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