Nut Loaf
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
If using fewer nuts, rub a little shortening into the flour.
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
3221Calories
79 gProtein
516 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories3221 kcal
Protein79 g
Carbohydrates516 g
Fiber6.5 g
Sugars101 g
Total Fat98 g
Saturated Fat9 g
Monounsaturated Fat14 g
Polyunsaturated Fat62 g
Omega-30 g
Cholesterol186 mg
Sodium5744 mg
Potassium1285 mg
Calcium3377 mg
Iron38 mg
Magnesium334 mg
Phosphorus2256 mg
Zinc7.7 mg
Copper2.4 mg
Manganese7.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)35 mg
Folate826 mcg
Choline147 mg
Caffeine0 mg
Water567 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 31. The excerpt below is the record exactly as published.
Nut Loaf. 4 cups flour. 1 cup chopped walnuts. ke Soh eulie 1 egg. 4 tbsp. baking powder. 2 cups milk or water
Cook this with the app: pantry check, scaling, and the assistant.