Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Nut Bread, No. 1
From Around-the-world cook book, 1913
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- Graham flour, 2 cups
- White flour, 1 1/2 cups
- Sweet milk, 2 cups
- Brown sugar, 1/2 cup
- Molasses, 1/2 cup
- Salt, 1 teaspoon
- Soda, 1 large teaspoon
- Walnuts, chopped fine, 1 cup
Method
Beat very light, form in a loaf, and bake for 1 hour.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 1. The excerpt below is the record exactly as published.
NUT BEEAD, NO. 1 Graham flour, 2 cups, White flour, li/^ cups, Sweet milk, 2 cups. Brown sugar, i^ cup, Molasses, % cup. Salt, 1 teaspoon, Soda, 1 large teaspoon, Walnuts, chopped fine, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.