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Doughnuts

Name: Doughnuts
Yield: 18 servings
Ingredients: One pint sweet milk; 2 eggs; 1 teaspoonful salt; nutmeg to taste; 1 cup yeast (or V-2 a compressed cake); 1 cup sugar; % cup lard and butter

From The Henderson cook book, 1914

Serves 18

Presented as published in 1914. 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

130Calories

4 gProtein

15 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories130 kcal

Protein4.1 g

Carbohydrates15 g

Fiber2.2 g

Sugars11 g

Total Fat7.1 g

Saturated Fat4 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol36 mg

Sodium142 mg

Potassium87 mg

Calcium6 mg

Iron0.3 mg

Magnesium5.2 mg

Phosphorus64 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A59 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate196 mcg

Choline20 mg

Caffeine0 mg

Water4.7 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.

DOUGHNUTS. One pint sweet milk, 2 eggs, 1 teaspoonful salt, nutmeg to taste, 1 cup yeast (or V-2 a compressed cake), 1 cup sugar, % cup lard and butter

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