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Nut Loaf
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
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
860Calories
31 gProtein
169 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein31 g
Carbohydrates169 g
Fiber0 g
Sugars38 g
Total Fat7.5 g
Saturated Fat2.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium1470 mg
Potassium513 mg
Calcium508 mg
Iron12 mg
Magnesium68 mg
Phosphorus504 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate273 mcg
Choline18 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 67. The excerpt below is the record exactly as published.
Nut Loaf. 4 teacups of flour. 4 teaspoons baking powder. 1 teaspoon salt. % cup sugar. 1J4 cups of milk. Sift flour, baking powder, salt, sugar together, add 1 cup of walnut meats
Cook this with the app: pantry check, scaling, and the assistant.