Savory Nut Loaf

Name: Savory Nut Loaf
Ingredients: two cups of browned Zwieback or Granola; one cup of walnut, pecan, or hickory-nut meal; one-half teaspoonful of salt; a teaspoonful of any preferred herb; cover with rather thin Nut Cream, or, if preferred, boiling water may be used

From Healthful cookery, 1904

May be served hot or cold.

Presented as published in 1904. 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

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 35. The excerpt below is the record exactly as published.

Savory Nut Loaf. — Take two cups of browned Zwieback or Granola and one cup of walnut, pecan, or hickory-nut meal. Add one-half teaspoonful of salt and a teaspoonful of any preferred herb, as pul- verized sage, mint, or celery salt. Mix these ingre- dients thoroughly, and cover with rather thin Nut Cream, or, if preferred, boiling water may be used

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