vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Roast
From Cookery for every household, 1914
Serves 1
Ensure rice is well cooked and dry.
Presented as published in 1914. 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
331Calories
12 gProtein
17 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein12 g
Carbohydrates17 g
Fiber2.3 g
Sugars1.1 g
Total Fat25 g
Saturated Fat3.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium225 mg
Calcium63 mg
Iron2.3 mg
Magnesium60 mg
Phosphorus225 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C2.4 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate80 mcg
Choline160 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 608. The excerpt below is the record exactly as published.
nut Roast 4 table-sps. ground wal- nuts. 4 table-sps. cooked un- polished rice. 2 table-sps. bread- crumbs. 2 eggs. A pinch of mace. 1 tea-sp. lemon juice. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.