Doughnuts
From The housewife's aid, 1950
Presented as published in 1950. 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
1436Calories
21 gProtein
215 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1436 kcal
Protein21 g
Carbohydrates215 g
Fiber0 g
Sugars213 g
Total Fat59 g
Saturated Fat24 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol440 mg
Sodium1177 mg
Potassium509 mg
Calcium879 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus638 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline358 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 23. The excerpt below is the record exactly as published.
DOUGHNUTS One cup sugar, two eggs, one cup sweet milk, two and one- half tablespoons melted butter, flavoring nutmeg and cinnamon, one spoon of each, pinch salt, flour enough to roll. Drop in boil- ing lard to cover.—Mrs. Barden. DOUGHNUTS Four eggs, 2 cups sugar, 1 cup sweet milk, 2 tablespoonfuls melted butter, %4 teaspoon cinnamon, pinch of salt, 4 teaspoon- fuls baking powder, enough flour to make a soft dough. Roll thin, cut and cook in boiling hot lard until brown. When perfectly cold dust them over with pulverized sugar.—Mrs. Thos. Harvey, Sr. THE HOUSEWIFR’S AID 69 DOUGHNUTS Two eggs, 1 cup sugar, 1 cup milk, 3 tablespoons melted lard, 1 quart of flour, 2 teaspoons of baking powder
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Cook this with the app: pantry check, scaling, and the assistant.