Orange-Pecan Bread

Name: Orange-Pecan Bread
Ingredients: 2 cups chopped pecans; 2 oranges; 2 3/4 cups flour; 2 1/2 tsp0 baking powder; 1/2 tsp0 baking soda; 1 tsp. salt; 2 Tbsp. butter; 1 cup honey; 1 egg

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

4304Calories

72 gProtein

619 gCarbs

206 gFat

Full nutrition (34 nutrients)

Calories4304 kcal

Protein72 g

Carbohydrates619 g

Fiber23 g

Sugars310 g

Total Fat206 g

Saturated Fat17 g

Monounsaturated Fat95 g

Polyunsaturated Fat55 g

Omega-30 g

Cholesterol249 mg

Sodium4332 mg

Potassium2224 mg

Calcium1045 mg

Iron29 mg

Magnesium388 mg

Phosphorus1382 mg

Zinc13 mg

Copper3 mg

Manganese8.4 mg

Vitamin D1 mcg

Vitamin C193 mg

Vitamin A120 mcg

Vitamin E1.2 mg

Vitamin K9.9 mcg

Vitamin B61 mg

Vitamin B120.4 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)2 mg

Niacin (B3)27 mg

Folate690 mcg

Choline185 mg

Caffeine0 mg

Water453 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 27. The excerpt below is the record exactly as published.

RANGE- PECAN BREAD Pat Sirrine 2 cups chopped pecans 2 oranges 2 3/4 cups flour 2 1/2 tsp0 baking powder 1/2 tsp0 baking soda 1 tsp. salt 2 Tbsp. butter 1 cup honey 1 egg

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