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Cream Doughnuts
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
729Calories
11 gProtein
114 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein11 g
Carbohydrates114 g
Fiber0.3 g
Sugars101 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol249 mg
Sodium190 mg
Potassium271 mg
Calcium178 mg
Iron1.4 mg
Magnesium21 mg
Phosphorus235 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline149 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 261. The excerpt below is the record exactly as published.
CREAM DOUGHNUTS. — Beat 1 cup sour cream, 1 cup mgar and 2 eggs together; add 1 teaspoon soda, a little salt andr flour enough to roll. CRULLERS. 1 cup butter. 3 eggs. 2 cups sugar. Spice to laste. 2 cups sour milk. 2 teaspoons baking powder Use flour to stiffen; cut out and fry. CAROLINA CRULLERS. Butter size of egg. 3 eggs. 1 cup sugar
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