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Dough-nuts
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
583Calories
23 gProtein
118 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein23 g
Carbohydrates118 g
Fiber10 g
Sugars60 g
Total Fat5.8 g
Saturated Fat1.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium44 mg
Potassium525 mg
Calcium97 mg
Iron4 mg
Magnesium43 mg
Phosphorus360 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate963 mcg
Choline23 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 47. The excerpt below is the record exactly as published.
Dough-nuts.) Put into a basin four ounces of flour ; make a bay in the centre, and pour in half a wine glassful of yeast ; mix the flour into it by degrees along with a little milk. Cover with a cloth and put it close to the fire for two hours, that the dough may rise. Beat two eggs, add a quarter pint of milk, a dessert- spoonful of rosewater, three ounces nut-oil, four ounces sifted sugar and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.