Raisin Nut Bread

Name: Raisin Nut Bread
Ingredients: 4 level cups flour; 1 cup nuts; 1 cup seedless raisins; 2 teaspoons baking powder; 1 cup sugar; 2 cups milk; 1 egg; 14 teaspoon cinamon; 1 teaspoon salt

From The Carbon County cook book, 1926

Recipe by Mrs. Frank T. Gardner.

Presented as published in 1926. 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

4057Calories

98 gProtein

870 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories4057 kcal

Protein98 g

Carbohydrates870 g

Fiber8.6 g

Sugars348 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol244 mg

Sodium3621 mg

Potassium4363 mg

Calcium1395 mg

Iron36 mg

Magnesium347 mg

Phosphorus1908 mg

Zinc8 mg

Copper2.1 mg

Manganese4.7 mg

Vitamin D5.7 mcg

Vitamin C47 mg

Vitamin A317 mcg

Vitamin E1 mg

Vitamin K6.8 mcg

Vitamin B62 mg

Vitamin B123.1 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)3.6 mg

Niacin (B3)53 mg

Folate991 mcg

Choline255 mg

Caffeine0 mg

Water565 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 1. The excerpt below is the record exactly as published.

Raisin Nut Bread. .. 4 level cups flour, 1 cup nuts, 1 cup seed- jess raisins, 2 teaspoons baking powder, 1 cup sugar, 2 cups milk, 1 egg, 14, teaspoon cinamon, 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.