Nut Loaf

Name: Nut Loaf
Ingredients: 1 C. pecans, cut small; 1 onion, grated; 1 C. soft, stale bread crumbs; 1 T. salt; 1/2 T. pepper; 1 C. milk; 1 egg, slightly beaten; 1/2 T. dried sweet herbs

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

1600Calories

43 gProtein

121 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1600 kcal

Protein43 g

Carbohydrates121 g

Fiber15 g

Sugars25 g

Total Fat105 g

Saturated Fat15 g

Monounsaturated Fat51 g

Polyunsaturated Fat31 g

Omega-30.1 g

Cholesterol215 mg

Sodium7960 mg

Potassium1339 mg

Calcium644 mg

Iron9.6 mg

Magnesium224 mg

Phosphorus872 mg

Zinc8.2 mg

Copper1.5 mg

Manganese4.4 mg

Vitamin D3.3 mcg

Vitamin C11 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K18 mcg

Vitamin B60.8 mg

Vitamin B122.1 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1 mg

Niacin (B3)8.8 mg

Folate168 mcg

Choline216 mg

Caffeine0 mg

Water397 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 15. The excerpt below is the record exactly as published.

Nut Loaf. 1 C. pecans, cut small 1 onion, grated 1 C. soft, stale bread 1 T. salt crumbs i/^ T. pepper ( 1 C. milk % T. dried sweet herbs 1 egg, slightly beaten (bought as "poultr}^ seasoning") Mix well and bake % hour. Chicken "a la King." 2 Tb. butter (melt in frying pan or blazer) 1/2 green pepper (chopped fine) 1 C. fresh mushrooms (peeled, broken into pieces) Stir and cook 3 or 4 minutes. Add : 2 Tb. flour, and cook 3 minutes longer. 1/2 T. salt 2 egg yolks 2 C. cream or milk 1 T. onion juice 3 C. cooked chicken % T. paprika (cut in cubes) 1 Tb. lemon juice 1/4 C. butter (creamed) Cream together, add to other hot mixture, continue stirring until egg thickens a little. Serve on toast. Pecan Dressing for Chicken or Turkey. 2 C. soft, stale bread 1/3 T. pepper

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