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Walnut Loaf

Name: Walnut Loaf
Yield: 10 servings
Ingredients: Four cups flour; four teaspoons baking powder; one and a half cups sugar; one teaspoon salt; two eggs; one and three-quarters cups milk; one and a half cups walnuts

From The Toronto Cook Book, 1915

Serves 10

Presented as published in 1915. 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

461Calories

10 gProtein

73 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein9.6 g

Carbohydrates73 g

Fiber1 g

Sugars32 g

Total Fat15 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat9.1 g

Omega-30 g

Cholesterol5.1 mg

Sodium439 mg

Potassium211 mg

Calcium183 mg

Iron3.4 mg

Magnesium45 mg

Phosphorus203 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate80 mcg

Choline7.6 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.

Walnut Loaf Four cups flour, four teaspoons baking powder, one and a half cups sugar, one teaspoon salt, two eggs, one and three-quarters cups milk, one and a half cups walnuts

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