Sweet Nut Loaf
From A practical cook and text book for general use, 1896
Adjust the amount of bread and cups as needed.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 61. The excerpt below is the record exactly as published.
Sweet Nut Loaf. Two level teacups granula (stale bread, gems or rolls browned through in the oven and crushed) one teacup of hickory nuts finely crushed or ground, one cup of well washed and seeded raisins, one teaspoonful of any sweet herb desired, a few thin slices of lemon or a little salt. Wash and scrub the lemon thoroughly and. remove the seeds. Add to these ingredients five cups of boiling water
Cook this with the app: pantry check, scaling, and the assistant.