Estimated Nutrition (whole recipe, rough)
Counts 8 of 14 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Wheat | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart lukewarm water
- one quart rye flour
- one cup hot scalded milk
- one teaspoon caraway seed
- one tablespoon salt
- three cups wheat flour
- one cup of sugar
- one cup of milk
- four cups of flour
- one cup of nut meats chopped
- one-half cup sugar
- one-half cups milk
- one cup chopped walnut meats
- two cups of brown sugar
- two cups of sweet milk
- four teaspoons baking powder
- one cup of nuts
- one-half cup of white
- one cup molasses
- three cups of sweet milk
- one-half teaspoons of soda
- one cup of white flour
- one-half pound of walnuts broken
- one-fourth cake yeast
- two eggs
- one level teaspoon of salt
- four level tea- spoons of baking powder sifted
- 52 prague chapter book of recipes new england nut bread -- one-half cup sugar
- six level teaspoons baking powder
- four level cups flour
- one level dessert spoon salt
- one medium sized loaf
- three eggs
- salt
Directions
RYE BREAD — Make a sponge of one quart lukewarm water, one quart rye flour, and one-fourth cake yeast, dissolved in a little warm water. Set to rise over night. In the morning stir in quickly one cup hot scalded milk, then add one teaspoon caraway seed, one tablespoon salt, three cups wheat flour, and enough rye flour to make a stiff dough. Let raise until light. Turn out on floured board, knead well and form into a large round loaf. Let raise again about one-half hour, and bake one hour and fifteen minutes.
MARIE E. TUREK.
NUT BREAD — Beat two eggs, add one cup of sugar, beat again, then add one cup of milk, one level teaspoon of salt, four level tea- spoons of baking powder sifted with four cups of flour, and one cup of nut meats chopped. Mix thoroughly, put in well buttered tin, let stand twenty minutes and bake forty-five minutes in a slow oven.
JOSEPHINE G. KLEISNER.
52 PRAGUE CHAPTER BOOK OF RECIPES
NEW ENGLAND NUT BREAD— One-half cup sugar, one and one-half cups milk, six level teaspoons baking powder, four level cups flour, one level dessert spoon salt, one cup chopped walnut meats. Mix ingredients and allow to stand twenty minutes. Bake in mod- erate oven about three-fourths of an hour. This makes one medium sized loaf.
JULIA M. FARA.
NUT BREAD — Two cups of brown sugar, two eggs, two cups of sweet milk, four cups of flour, four teaspoons baking powder, one cup of nuts. Beat sugar and eggs, add milk, flour sifted with baking powder, nuts broken and pinch of salt. Leave stand twenty minutes before baking. Bake about one hour.
JULIA M. FARA.
GRAHAM NUT BREAD— Three eggs, one-half cup of white or brown sugar, one cup molasses, three cups of sweet milk, one and one-half teaspoons of soda, one cup of white flour, little salt, one-half pound of walnuts broken. Stir thick with graham flour. Bake thirty minutes in moderate oven.