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Quick Nut Bread
From Boston Cooking-School cook book, 1896
Serves 8
Candied Orange Peel Bread: Use chopped candied orange peel in place of nuts.
Presented as published in 1896. 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
214Calories
6 gProtein
31 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein6.5 g
Carbohydrates31 g
Fiber0.4 g
Sugars7.7 g
Total Fat7.1 g
Saturated Fat1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol3.7 mg
Sodium304 mg
Potassium110 mg
Calcium47 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus87 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate45 mcg
Choline5.4 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 42. The excerpt below is the record exactly as published.
QUICK NUT BREAD 2 cups bread flour ’ 1 teaspoon salt 14 cup sugar 1 egg yolk 2 teaspoons baking powder 1 cup milk 44 cup English walnut meats or pecans
Cook this with the app: pantry check, scaling, and the assistant.