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Breakfast Doughnuts

Name: Breakfast Doughnuts
Yield: 18 servings
Ingredients: 2 cups of sugar; 1 of white sugar; 1 of brown sugar; 1½ cups of sour milk; 1 pinch of salt; 2 tablespoons of melted lard; 2 eggs; Flour enough to make a stiff dough

From The Cook County cook book, 1912

Serves 18

Recipe by Mrs. A. Morgan, Maywood, 111.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

197Calories

1 gProtein

45 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein0.7 g

Carbohydrates45 g

Fiber0 g

Sugars45 g

Total Fat2.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol22 mg

Sodium12 mg

Potassium25 mg

Calcium14 mg

Iron0.2 mg

Magnesium1.9 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8.9 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.7 mcg

Choline17 mg

Caffeine0 mg

Water4.4 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 379. The excerpt below is the record exactly as published.

BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough

Cook this with the app: pantry check, scaling, and the assistant.