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Nut Loaf

Name: Nut Loaf
Yield: 8 servings
Ingredients: Three cups flour; half cup sugar; one cup milk; one cup nuts; four teaspoons baking powder; one egg

From The Toronto Cook Book, 1915

Serves 8

This is Mrs. H. C. Tomlin's recipe for her famous Nut Loaf.

Presented as published in 1915. 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

313Calories

9 gProtein

64 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories313 kcal

Protein8.8 g

Carbohydrates64 g

Fiber0 g

Sugars14 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol27 mg

Sodium259 mg

Potassium302 mg

Calcium184 mg

Iron3.3 mg

Magnesium27 mg

Phosphorus192 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.4 mcg

Vitamin C5.4 mg

Vitamin A30 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.4 mg

Folate98 mcg

Choline24 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.

Nut Loaf Three cups flour, half cup sugar, one cup milk, one cup nuts, four teaspoons baking powder, one egg

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