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Nut Bread No. 2
From The Institute cook book, 1913
Serves 8
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
332Calories
8 gProtein
49 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein7.7 g
Carbohydrates49 g
Fiber0.7 g
Sugars20 g
Total Fat13 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat7.1 g
Omega-30 g
Cholesterol31 mg
Sodium313 mg
Potassium163 mg
Calcium61 mg
Iron2.4 mg
Magnesium34 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate59 mcg
Choline24 mg
Caffeine0 mg
Water36 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. 2 1 egg 21/^ cups flour 3/4 cup sugar 2 teaspoons baking powder 1 cup milk 1 tablespoon butter 1 teaspoon salt V4 pound walnuts
Cook this with the app: pantry check, scaling, and the assistant.