egg-freesoy-freefish-freeshellfish-free
WINCHESTER NUT BREAD
From Boston Cooking-School cook book, 1896
Serves 2
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
Nutrition per serving
966Calories
29 gProtein
203 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein29 g
Carbohydrates203 g
Fiber0 g
Sugars60 g
Total Fat5.1 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium2159 mg
Potassium1021 mg
Calcium394 mg
Iron14 mg
Magnesium170 mg
Phosphorus388 mg
Zinc2.6 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate295 mcg
Choline14 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 43. The excerpt below is the record exactly as published.
WINCHESTER NUT BREAD 34 cup cold water 11% teaspoons salt 14 cup brown sugar 21% teaspoons baking powder 14 cup molasses 84 teaspoon soda 34 cup milk 2 cups fine entire wheat flour 1 cup bread flour 34 cup walnut meats, in large pieces
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