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Nut Bread

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 3 cups graham flour.
  2. 1 cup wheat flour.
  3. 4 teaspoons baking powder.
  4. 1 cup chopped English walnuts.
  5. 1 cup sugar.
  6. 1 small teaspoon "Mapleine" flavoring (if liked).
  7. 1/2 cup milk.
  8. Pinch salt.
  9. 1/2 cup floured raisins (seeded).
  10. Put in a good-sized bread pan and bake on hour in a moderate oven.
  11. Strange as it may seem, this bread is lighter and better if allowed to stand a half hour before being placed in the oven to bake.