Orange Nut Bread

Name: Orange Nut Bread
Ingredients: 2 eggs; 4 teaspoons baking powder; 1 cup sugar; 2 tablespoons Crisco; % cup milk; % cup nut meats; 3 cups flour; V2 cup chopped orange peel (fresh); 1 teaspoon salt

From The Chapel Hill cook book, 1935

If more orange peel is desired, decrease the nuts accordingly.

Presented as published in 1935. 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

3376Calories

83 gProtein

545 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories3376 kcal

Protein83 g

Carbohydrates545 g

Fiber11 g

Sugars210 g

Total Fat103 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium4414 mg

Potassium2107 mg

Calcium1490 mg

Iron30 mg

Magnesium271 mg

Phosphorus1724 mg

Zinc7.2 mg

Copper2 mg

Manganese4.2 mg

Vitamin D3.2 mcg

Vitamin C56 mg

Vitamin A200 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B121.5 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)26 mg

Folate661 mcg

Choline321 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

ORANGE NUT BREAD 2 eggs 4 teaspoons baking powder 1 cup sugar 2 tablespoons Crisco % cup milk % cup nut meats 3 cups flour V2 cup chopped orange 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.