Doughnuts

Name: Doughnuts
Ingredients: 2 eggs; 1 cup warm mashed potatoes; 2 table- ee lard or crisco; 1 cup sugar; 1 cup milk; 2 teaspoons baking powder; 1% teaspoon salt; flavor with nutmeg

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1243Calories

27 gProtein

253 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1243 kcal

Protein27 g

Carbohydrates253 g

Fiber7.4 g

Sugars213 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium5239 mg

Potassium1425 mg

Calcium983 mg

Iron16 mg

Magnesium112 mg

Phosphorus760 mg

Zinc3.3 mg

Copper2.1 mg

Manganese3.1 mg

Vitamin D4.3 mcg

Vitamin C12 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.1 mg

Folate69 mcg

Choline337 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 17. The excerpt below is the record exactly as published.

Doughnuts. 2 eggs, 1 cup warm mashed potatoes, 2 table- — ee lard or crisco, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, 1% teaspoon salt, flavor with nutmeg

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