Ryzon New England Nut Bread

Name: Ryzon New England Nut Bread
Ingredients: yi cupful {yi pound) sugar; I yi cupfuls {J4 pint) milk; 4 level cupfuls (i pound) flour; 6 level teaspoonfuls Ryzon; I level dessertspoonful (2 level teaspoonfuls) salt; I level cupful {yi pound) chopped walnuts

From Ryzon baking book, 1916

Sufficient for one medium-sized loaf.

Presented as published in 1916. 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

3340Calories

85 gProtein

518 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories3340 kcal

Protein85 g

Carbohydrates518 g

Fiber6.4 g

Sugars118 g

Total Fat105 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat61 g

Omega-30 g

Cholesterol44 mg

Sodium2483 mg

Potassium1755 mg

Calcium656 mg

Iron31 mg

Magnesium352 mg

Phosphorus1360 mg

Zinc8.6 mg

Copper2.3 mg

Manganese7.5 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K2.1 mcg

Vitamin B61.4 mg

Vitamin B122 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)36 mg

Folate803 mcg

Choline65 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 6. The excerpt below is the record exactly as published.

RYZON NEW ENGLAND NUT BREAD BY MRS. WILLIAM STEVENS, BEVERLY, MASS. yi cupful {yi pound) sugar. I yi cupfuls {J4 pint) milk. 4 level cupfuls (i pound) flour. 6 level teaspoonfuls Ryzon. I level dessertspoonful (2 level teaspoon- fuls) salt. I level cupful {yi pound) chopped walnuts

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