Doughnuts

Name: Doughnuts
Ingredients: Cream two cups of sugar; three eggs; two cups of sweet milk; two tablespoons of melted butter; Stir in flour enough to make them stiff enough to roll out.

From Luncheons, breakfasts, simple dinners and carving, 1905

Presented as published in 1905. 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

2415Calories

33 gProtein

499 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories2415 kcal

Protein33 g

Carbohydrates499 g

Fiber0 g

Sugars402 g

Total Fat39 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol616 mg

Sodium222 mg

Potassium392 mg

Calcium118 mg

Iron9.9 mg

Magnesium53 mg

Phosphorus439 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A424 mcg

Vitamin E2.2 mg

Vitamin K2.3 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.6 mg

Folate272 mcg

Choline446 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 23. The excerpt below is the record exactly as published.

Doughnuts — Cream two cups of sugar and three eggs together, beat well. Then add two cups of sweet milk, also two tablespoons of melted butter or one of melted lard. Flavor to taste. Stir in flour enough to make them stiff enough to roll out,

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