Nut Bread No. III

Ingredients

• 4 cups flour
• 1 1/2 cups milk
• 1 1/2 cups chopped pecans
• 1 egg
• 1 cup sugar
• 1 t-spoon salt
• 4 t-spoons Royal baking powder

Method

1. 1

   Combine flour, sugar, nuts, salt and baking powder, add milk and well beaten egg.

2. 2

   Let stand in pans fifteen minutes.

3. 3

   Bake forty minutes in slow oven.

4. 4

   This makes two loaves.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 19. The excerpt below is the record exactly as published.

11/2 cups milk. 3 scant tbls. lard. 2 qts. flour. 1 tbls. salt. 1/3 cup corn meal. 1 cup boiling water. Scald meal with V^ cup hot milk. Stand mixture over night in covered bowl, then add 1/2 cup boiling water and 1/2 cup milk mixed. Stir well and thicken to consistency of waffle batter with part of flour. Set in sun about 21/2 hours. Put salt, sugar and shortening in balance flour. Add above yeast with 1/2 cup milk and V2 cup boiling water ; rinse the bowl, from which the yeast was emptied and add to mixture. Be sure to knead bread well. Mold in loaves set in sun to rise until level with top of pan. Bake in moderate oven. Mrs. T. D. Longino. ROLLED OATS BREAD (NEW ENGLAND RECIPE). 2 cups boiling water. 2 tbls. Crisco or lard. 1 cup rolled oats. 2 t-spoons salt. 1/2 cup molasses, 1 yeast cake dissolved in 1/2 cup Flour. luke warm water. Add boiling water to rolled oats and allow to stand one hour. Add molasses, salt, shortening and dissolve yeast cake. Add flour to make stiff dough, knead well, let rise. Knead very little. Divide into two bread pans, let rise again, bake 40 minutes in moderate oven. Enough for two small loaves. Mrs. Rowland T. Cresse. Boston, Mass. NORWEGIAN SWEETBREAD. 1 cake fresh yeast. 1 cup of sugar. 2 tbls. of sugar. Season well with cinnamon. 3 t-spoons of salt. 1 fresh egg well beaten. 42 ATLANTA WOMAN'S CLUB COOK BOOK 1 large tbls. of lard. Half a citron cut in medium 4 cups of water. size pieces. Flour enough to make stiff A handfull of large raisins cut dough. in half. When risen work over and add, 1 tbls. full of butter or lard. This takes longer to rise than plain bread. When about to brown, brush with lard, and sprinkle with sugar and cinnamon. This is a delicious bread and a favorite in Norway. When stale may be toasted and served for breakfast. Lollie Belle Wylie. FAMOUS VIRGINIA SPOON BREAD. 1 pt. corn meal (scalded). 4 eggs. 2 tbls butter. 1 t-spoon soda. 1 qt. buttermilk. 1/2 t-spoon baking powder. Salt to taste. Thin the scalded meal to consistency of a batter for cakes with the buttermilk. Melt butter in pan in which bread is to be baked ; add, with salt, to mixture. After stirring well, pour into hot pan and bake quickly in hot oven. When well browned, serve hot from pan with spoon. Hence the name "Spoon Bread." I. H. Goss, M. D. President Medical Society, Athens, Ga. NUT BREAD NO. I. 2 cups flour. 1 cup chopped nuts. 2 t-spoon Royal baking powder 1 egg. 1/2 cup sugar. % cup milk. 1/2 t-spoon salt. Combine flour, sugar, nuts, salt and baking powder ; add milk, and well beaten egg. Let stand in pan 20 minutes. Bake in m.od- erately hot oven one-half hour. Mrs, Andrew P. Stewart. NUT BREAD NO II. 3 cups flour. 1 cup sugar. 1 cup nuts. 1 egg. 1 cup milk. 1 t-spoon baking powder. Butter size of egg. 1 t-spoon salt. Combine flour, baking powder, sugar, and nuts. Beat eggs lightly ; add milk and butter. Miss Pattie James, Hamilton, Ga. NUT BREAD NO. III. 4 cups flour. 1% cups milk. 11/2 cups chopped pecans. 1 egg. 1 cup sugar. 1 t-spoon salt. 4 t-spoons Royal baking pow- der

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