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Quick Pecan Nut Bread
From Boston Cooking-School cook book, 1896
Serves 16
Makes 2 small loaves.
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
123Calories
4 gProtein
24 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein4 g
Carbohydrates24 g
Fiber1.7 g
Sugars6 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium268 mg
Potassium118 mg
Calcium95 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate7.7 mcg
Choline4.6 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 16 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 43. The excerpt below is the record exactly as published.
QUICK PECAN NUT BREAD 2 cups unsifted coarse whole 3 teaspoons baking powder wheat flour 2 cups buttermilk 1 cup pastry flour 1l% teaspoons soda 34 cup brown sugar 1 cup pecan nut meats, 1 teaspoon salt
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