Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Raised Nut Bread
From The Toronto Cook Book, 1915
Serves 8
Use potato water as a substitute for milk if necessary.
A modern interpretation · AI-generated from the original record
Ingredients
- one cup milk
- one tablespoon sugar
- half a cup sifted flour
- two tablespoons lard
- one and a half cups flour
- one-third teaspoon salt
- three-quarters cup chopped walnuts
Method
Scald milk and allow to stand till lukewarm; add yeast and sugar, sifted flour, and beat thoroughly.
Cover and let rise till it doubles.
Cream lard with sugar, stir into sponge with egg, walnuts, and flour.
Knead for twenty minutes.
Nutrition per serving
191Calories
5 gProtein
28 gCarbs
7 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Raised Nut Bread If sponge is set early in morning, bread can be baked before dinner. Scald one cup milk and allow to stand till it becomes lukewarm; add yeast and one tablespoon sugar, half a cup sifted flour and beat very thoroughly; cover and put in warm place; let rise till it doubles its original quantity. Cream two tablespoons lard with one-third cup sugar; stir into the sponge together with white of one egg well beaten, three-quarters cup chopped walnuts, one and a half cups flour, lastly adding one- third teaspoon sal
Cook this with the app: pantry check, scaling, and the assistant.