Nut Loaf
From The Central cook book, 1924
Presented as published in 1924. 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
1611Calories
0 gProtein
417 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1611 kcal
Protein0 g
Carbohydrates417 g
Fiber0 g
Sugars418 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium9.2 mg
Calcium9.5 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 61. The excerpt below is the record exactly as published.
Nut Loaf 2 cups granulated sugar. 1 tablespoon Karo syrup. 6 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.