vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nut Loaf
From The Henderson cook book, 1914
Serves 4
— Mrs. W. B. Parhwm.
Presented as published in 1914. 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
748Calories
14 gProtein
163 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein14 g
Carbohydrates163 g
Fiber2.6 g
Sugars79 g
Total Fat5 g
Saturated Fat1.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol54 mg
Sodium1330 mg
Potassium275 mg
Calcium333 mg
Iron6.2 mg
Magnesium37 mg
Phosphorus289 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate192 mcg
Choline59 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 37. The excerpt below is the record exactly as published.
NUT LOAF. 1 egg, 3/x cup sugar, 1 cup milk (sweet), 3^ cups sifted white flour, 3^/2 teaspoons baking powder, l^> teaspoon salt, 1 cup chopped nut meats
Cook this with the app: pantry check, scaling, and the assistant.