Skip to content

Nut Bread

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

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 Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Mrs.
  2. Stevens Four cups flour;
  3. one cup sugar;
  4. two cups nuts;
  5. two and one-half cups milk;
  6. one egg;
  7. four teaspoonfuls baking powder;
  8. one teaspoonful salt.
  9. Mix dry ingredients together.
  10. Beat egg, add milk to egg and pour in the flour, stirring as little as possible.
  11. Make in two loaves and let stand covered twenty minutes.
  12. Then bake in moderate oven forty minutes.