vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Doughnuts
From Buckeye cookery, 1892
Serves 2
Presented as published in 1892. 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
719Calories
11 gProtein
112 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein11 g
Carbohydrates112 g
Fiber0 g
Sugars96 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol248 mg
Sodium131 mg
Potassium270 mg
Calcium158 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate44 mcg
Choline147 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 51. The excerpt below is the record exactly as published.
CREAM DOUGHNUTS. r Beat one cup each of sour cream and sugar and two eggs to- ther, add level ae soda, a little salt, and flour enough to
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