Skip to content

Nut Loaf

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. R.
  3. McNeil Two cups of flour;
  4. three-fourths cup of sugar;
  5. one-half teaspoonful salt;
  6. three-fourths cup walnuts crushed;
  7. three teaspoonfuls baking powder;
  8. one egg.
  9. Beat egg with milk;
  10. add to the mixed and sifted dry ingredients, let rise half an hour, and bake.