Nut Loaf

Name: Nut Loaf
Ingredients: Two cupfuls flour; four teaspoonfuls Eoyal Baking Powder; one teaspoonful salt; one-half cupful sugar; five tablespoonfuls Crisco; one egg; one cupful milk; one half cupful English walnuts; one-half cupful raisins

From Durham cook book ..., 1921

Bread pans work well for this recipe.

Presented as published in 1921. 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

2917Calories

54 gProtein

392 gCarbs

134 gFat

Full nutrition (34 nutrients)

Calories2917 kcal

Protein54 g

Carbohydrates392 g

Fiber7.5 g

Sugars174 g

Total Fat134 g

Saturated Fat9.9 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat32 g

Omega-30.1 g

Cholesterol215 mg

Sodium3927 mg

Potassium1744 mg

Calcium1797 mg

Iron20 mg

Magnesium231 mg

Phosphorus2693 mg

Zinc5.5 mg

Copper1.4 mg

Manganese4 mg

Vitamin D3.3 mcg

Vitamin C2.2 mg

Vitamin A158 mcg

Vitamin E0.8 mg

Vitamin K4.5 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)19 mg

Folate429 mcg

Choline201 mg

Caffeine0 mg

Water295 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 17. The excerpt below is the record exactly as published.

NUT LOAF. Two cupfuls flour, four teaspoonfuls Eoyal Baking Powder, one teaspoonful salt, one-half cupful sugar, five tablespoonfuls Crisco, one egg, one cupful milk, one half cupful English walnuts, one-half -cupful raisin

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