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Doughnuts

Name: Doughnuts
Yield: 18 servings
Ingredients: Ten ounces of sugar; 3 ounces of butter or lard; 3 eggs; % teaspoon extract of lemon; 2^ pounds of flour; 1 ounce of baking powder; a pinch of salt; 1 pint of milk

From Kentucky receipt book, 1903

Serves 18

Presented as published in 1903. 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

351Calories

8 gProtein

66 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories351 kcal

Protein7.8 g

Carbohydrates66 g

Fiber0 g

Sugars17 g

Total Fat6.6 g

Saturated Fat2.4 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol7.7 mg

Sodium179 mg

Potassium127 mg

Calcium138 mg

Iron3.7 mg

Magnesium21 mg

Phosphorus130 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A8.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate101 mcg

Choline7.2 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 153. The excerpt below is the record exactly as published.

Doughnuts. Ten ounces of sugar, 3 ounces of butter or lard, 3 eggs, % tea- spoon extract of lemon, 2^ pounds of flour, 1 ounce of baking pow- der, a pinch of salt, 1 pint of milk

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