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. 2
From Around-the-world cook book, 1913
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- Sugar, 1 cup
- Sweet milk, 2 cups
- Nut-meats, chopped fine, 1 1/2 cups
- Flour, 5 cups
- Baking-powder, 5 teaspoons
- Eggs, beaten light, 2
Method
Sift the flour, baking-powder, salt and sugar together 3 or 4 times, and then add the chopped nuts.
Mix in well, then add the milk to the beaten eggs and stir this into the dry ingredients.
Make into 2 loaves, let them stand 20 to 30 minutes before baking.
Bake 1 hour in a slow oven.
When baked, butter the top.
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. 2 Sugar, 1 cup, Sweet milk, 2 cups. Nut-meats, chopped fine, 1% cups, Flour, 5 cups. Baking-powder, 5 teaspoons, Eggs, beaten light, 2
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