Raisin and Peanut Loaf
From Foods that will win the war, 1918
Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.
Presented as published in 1918. 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
2442Calories
48 gProtein
420 gCarbs
82 gFat
Full nutrition (33 nutrients)
Calories2442 kcal
Protein48 g
Carbohydrates420 g
Fiber27 g
Sugars254 g
Total Fat82 g
Saturated Fat14 g
Monounsaturated Fat40 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium185 mg
Potassium7514 mg
Calcium826 mg
Iron23 mg
Magnesium1129 mg
Phosphorus855 mg
Zinc6.3 mg
Copper3 mg
Manganese8.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)26 mg
Folate190 mcg
Choline129 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 27. The excerpt below is the record exactly as published.
RAISIN AND PEANUT LOAF Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough
Cook this with the app: pantry check, scaling, and the assistant.