vegetarianpescatariansoy-freefish-freeshellfish-free
Nut Loaf
From The bride's cook book, 1915
Serves 16
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
167Calories
5 gProtein
29 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein5 g
Carbohydrates29 g
Fiber2.7 g
Sugars6.8 g
Total Fat4 g
Saturated Fat0.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol13 mg
Sodium171 mg
Potassium172 mg
Calcium83 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus149 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A7.4 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline13 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.
/2 Teaspoon Salt Bake in a moderate oven. HOMINY BREAKFAST BREAD V/2 Cups White or Yellow Corn Meal 2 Cups Milk 2 Beaten Eggs 3 Cups Cooked Hominy Grits 2/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat 1 Tablespoon Syrup Scald the milk; pour over the corn meal and let stand till cold or lukewarm. Add well beaten eggs, hominy, salt and melted fat. Sprinkle in baking powder. Beat well, pour into oiled baking pan and bake about forty to fifty minutes in a slow oven. Serve hot. NUT LOAF 3 Cups Ground Rolled Oats 1 Cup Rice Flour 3 Teaspoons Baking Powder '/2 Cup Milk % Cup Chopped Raisins 1/2 Cup Chopped Nuts '/2 Cup Sugar '/2 Teaspoon Salt 1 Egg
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