Nut Loaf

Name: Nut Loaf
Ingredients: 1 cup sugar; 14 cup butter; 2 eggs; 1 cup milk; 114 cups walnuts; 3 cups flour; 2 teaspoons baking powder; extract to taste

From The Carbon County cook book, 1926

Recipe by MRS. WARREN PEACOCK.

Presented as published in 1926. 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

3425Calories

71 gProtein

522 gCarbs

165 gFat

Full nutrition (34 nutrients)

Calories3425 kcal

Protein71 g

Carbohydrates522 g

Fiber8 g

Sugars212 g

Total Fat165 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat76 g

Omega-30 g

Cholesterol155 mg

Sodium1048 mg

Potassium1545 mg

Calcium1038 mg

Iron26 mg

Magnesium352 mg

Phosphorus1418 mg

Zinc8 mg

Copper2.5 mg

Manganese7.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K2.6 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2 mg

Niacin (B3)27 mg

Folate602 mcg

Choline43 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 12. The excerpt below is the record exactly as published.

Nut Loaf. 1 cup sugar, 14 cup butter, 2 eggs, 1 cup milk, 114 cups walnuts, 3 cups flour, 2 teaspoons baking powder, extract to taste

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