Nut Loaf

Name: Nut Loaf
Ingredients: 2 cups flour; one-third cup sugar; 4 level teaspoons baking powder; 1 teaspoon salt; 1 tablespoon lard or butter; 1 cup milk; 1 well beaten egg

From The Carbon County cook book, 1926

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

1497Calories

42 gProtein

277 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1497 kcal

Protein42 g

Carbohydrates277 g

Fiber0 g

Sugars78 g

Total Fat27 g

Saturated Fat13 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol244 mg

Sodium4385 mg

Potassium784 mg

Calcium1424 mg

Iron17 mg

Magnesium107 mg

Phosphorus1008 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate425 mcg

Choline193 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 4. The excerpt below is the record exactly as published.

Nut Loaf. Mix and sift 2 cups flour, one-third cup sugar, 4 level teaspoons baking powder, 1 teaspoon salt. Sift these well and work in with fingers 1 tablespoon lard or butter, then 1 cup milk, 1 well beaten egg

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