Name: Nut Bread
Ingredients: one quart flour add two heaping teaspoons baking powder; one tablespoon lard; salt

Nut Bread

Ingredients

one quart flour add two heaping teaspoons baking powder
one tablespoon lard
salt

Directions

Make the dough

Combine one quart flour, two heaping teaspoons baking powder, a little salt, and one tablespoon lard.
Add enough milk to make stiff dough.
Stir in a generous cupful of nuts.

Rise and bake

Set dough to rise like ordinary bread for twenty minutes.
Bake in a moderate oven.
Serve fresh.

Nutrition, whole recipe (rough)

570Calories

13 gProtein

14 gFat

95 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Lard	1 tbsp (12.8g)	115
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Flour: Forms the main structure of the bread as its proteins hydrate and set.
Baking powder: Releases gas in the dough, helping the bread rise and lighten.
Lard: Adds fat that tenderizes the crumb and shortens gluten strands.
Milk (in the method): Hydrates the flour so the dough forms and moisture carries through baking.
Nuts (in the method): Add flavor, richness and texture to the bread's crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.