Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-free
Raised Nut Loaf
From The Toronto Cook Book, 1915
Serves 7
A modern interpretation · AI-generated from the original record
Ingredients
- one quart lukewarm water
- one tablespoon sugar
- one tablespoon salt
- two tablespoons melted lard
- two and a half quarts sifted whole wheat flour
- one cup of English walnuts
Method
Mix together and knead as when making white bread.
Nutrition per serving
833Calories
30 gProtein
131 gCarbs
21 gFat
Estimated from matched ingredients across 7 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 Loaf Place mixing bowl on table, put in yeast cake or prepared yeast sponge with one quart lukewarm water, one tablespoon sugar, one tablespoon salt, two tablespoons melted lard. All these ingredients should be lukewarm; then add two and a half quarts sifted whole wheat flour, or the same quantity of white bread flour; mix together and lastly add one cup of English walnuts
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