vegetarianpescatariansoy-freefish-freeshellfish-free
Nut Loaf
From The Times cook book, no. 2, 1905
Serves 6
Serve warm or cold.
Presented as published in 1905. 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
288Calories
7 gProtein
4 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein6.6 g
Carbohydrates4.2 g
Fiber2 g
Sugars0 g
Total Fat27 g
Saturated Fat2.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium172 mg
Calcium38 mg
Iron1 mg
Magnesium55 mg
Phosphorus154 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 159. The excerpt below is the record exactly as published.
NUT LOAF. M. E. Crawford, 41 Chestnut street, Long Beach, Cal. — Grind half a pound of walnuts or any nuts desired, coarsely in a vegetable chopper; grind crack- ers or toasted bread, carrots and onions; stir in a beaten egg, a dash of cayenne pepper, sufficient milk or water to moisten
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