Nut bread
A historical recipe from Nuts in Family Meals, by United States. Agricultural Research Service. Consumer and Food Economics Research Division (1970).
A historical recipe
Nuts in Family Meals: A Guide for Consumers, by United States. Agricultural Research Service. Consumer and Food Economics Research Division (1970). Project Gutenberg eBook #65563.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- 1 cup chopped nuts
- ½ teaspoon vanilla
- 2 cups Egg yolks
- 1 teaspoon Shredded
- 2 Butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Omit candied fruit and lemon rind.
- Use 1 cup chopped nuts in recipe and add ½ teaspoon vanilla.
- About 165 calories per ½-inch slice.
- Coconut cream pudding 6 servings, ⅓ cup each Cornstarch 3 tablespoons Sugar ¼ cup Salt ½ teaspoon Milk 2 cups Egg yolks, beaten 2 Butter or margarine 2 tablespoons Vanilla 1 teaspoon Shredded or flaked coconut ½ cup Whipped topping If desired Mix cornstarch, sugar, and salt in heavy saucepan.
- Gradually blend in milk.
- Stir over moderate heat about 7 minutes or until mixture thickens.
- Stir a little of the hot mixture into egg yolks;
- then stir yolks into remaining hot mixture.
- Cook 1 minute longer, stirring constantly.
- Mix in fat, vanilla, and coconut.
- Serve warm or chilled.
- Add whipped topping, if desired.
- Note: For this recipe, use only clean eggs with no cracks in shells.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Blender
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Chef's knife
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Cutting board
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Wooden spoon