Nut Loaf
From Blue Ribbon cook book, 1905
Serve with Brown Cheese or Tomato Sauce. Variations include adding cheese or vegetables.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.
Nut Loaf—1 cup chopped nuts, 1 cup boiled rice or mashed potatoes, 1 cup breadcrumbs, 14 teaspoon dried Blue Ribbon herbs, salt and pepper to taste, 1 egg, beaten
Cook this with the app: pantry check, scaling, and the assistant.