vegetarian
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
- 3 Cups Ground Rolled Oats
- 1 Cup Rice Flour
- 3 Teaspoons Baking Powder
- ‘/2 Cup Milk
- ‘/2 Cup Chopped Raisins
- ‘/2 Cup Chopped Nuts
- ‘/2 Cup Sugar
- ‘/2 Teaspoon Salt
- 1 Egg
Method
Mix and sift dry ingredients, add nuts and raisins dredged with rice flour.
Add the beaten egg and milk.
Bake in greased loaf tins in a medium oven.
This makes two small loaves.
Nutrition per serving
167Calories
5 gProtein
29 gCarbs
4 gFat
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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