dairy-freeegg-freesoy-freefish-freeshellfish-free
Raised Nut Loaf
From The Toronto Cook Book, 1915
Serves 7
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
833Calories
30 gProtein
131 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories833 kcal
Protein30 g
Carbohydrates131 g
Fiber20 g
Sugars1.8 g
Total Fat21 g
Saturated Fat2.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat9.1 g
Cholesterol3.7 mg
Sodium1008 mg
Potassium748 mg
Calcium98 mg
Iron7.3 mg
Magnesium271 mg
Phosphorus695 mg
Zinc6.3 mg
Copper1 mg
Manganese6.9 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate70 mcg
Choline1.9 mg
Caffeine0 mg
Water153 g
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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