egg-freesoy-freefish-freeshellfish-free
Raised Nut Bread
From The Toronto Cook Book, 1915
Serves 8
Use potato water as a substitute for milk if necessary.
Presented as published in 1915. 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
191Calories
5 gProtein
28 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein4.8 g
Carbohydrates28 g
Fiber0.2 g
Sugars3 g
Total Fat6.9 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol6.9 mg
Sodium108 mg
Potassium101 mg
Calcium46 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline7.1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Raised Nut Bread If sponge is set early in morning, bread can be baked before dinner. Scald one cup milk and allow to stand till it becomes lukewarm; add yeast and one tablespoon sugar, half a cup sifted flour and beat very thoroughly; cover and put in warm place; let rise till it doubles its original quantity. Cream two tablespoons lard with one-third cup sugar; stir into the sponge together with white of one egg well beaten, three-quarters cup chopped walnuts, one and a half cups flour, lastly adding one- third teaspoon sal
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