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Doughnuts
From Harper's cook book encyclopædia, 1902
Serves 24
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
282Calories
3 gProtein
28 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories282 kcal
Protein2.7 g
Carbohydrates28 g
Fiber1.7 g
Sugars25 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2 g
Cholesterol17 mg
Sodium3.4 mg
Potassium60 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate145 mcg
Choline11 mg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 59. The excerpt below is the record exactly as published.
Doughnuts. — Heat one quart of new milk, but do not let it boil; add two teacupfuls of lard, and three teacupfuls of sugar, either white or a light brown; when well melted, stir in one cupful of yeast and enough flour to form a thick sponge. Beat long and well, and when the mass seems light and full of bubbles, stir into it the well-beaten yolk and white of one egg
Cook this with the app: pantry check, scaling, and the assistant.