Nut Loaf
From Physical culture cook book, 1901
Presented as published in 1901. 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
2975Calories
102 gProtein
254 gCarbs
171 gFat
Full nutrition (33 nutrients)
Calories2975 kcal
Protein102 g
Carbohydrates254 g
Fiber34 g
Sugars13 g
Total Fat171 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium3925 mg
Potassium3788 mg
Calcium823 mg
Iron23 mg
Magnesium487 mg
Phosphorus2131 mg
Zinc11 mg
Copper4.3 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate231 mcg
Choline32 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 46. The excerpt below is the record exactly as published.
Nut Loaf. — Put' through the food chop- per sufficient nut meats to measure one and one-half cupfuls ; almonds, English walnuts, hazel and hickory nuts may be used in any proportions according to taste, also butter nuts and black walnuts, but the latter should be taken in sparing quantity because of their pro- nounced flavor. Add to the chopped nuts one pint of stale bread crumbs, one teaspoonful of salt. Mix well, add enough boiling water to moisten, cover closely and let stand for ten 146 THE PHYSICAL CULTURE COOK BOOK. minutes. Now add another cupful of hot water
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