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Nut Bread No. 1
From The Institute cook book, 1913
Serves 8
This recipe will make one medium-sized loaf, or one dozen rolls. The loaf should bake forty-five minutes; finger rolls, six to eight minutes.
Presented as published in 1913. 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
344Calories
8 gProtein
53 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein8.3 g
Carbohydrates53 g
Fiber0.7 g
Sugars16 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol30 mg
Sodium119 mg
Potassium170 mg
Calcium57 mg
Iron3 mg
Magnesium29 mg
Phosphorus132 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate103 mcg
Choline26 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 98. The excerpt below is the record exactly as published.
NUT BREAD No. 1 1 cake compressed yeast 2 level tablespoons lard 1 cup milk, scalded and cooled Vs cup sugar 1 tablespoon sugar White of 1 egg 3 cups sifted flour % cup chopped walnuts 1/3 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.