Doughnuts

Name: Doughnuts
Ingredients: 2 eggs; 1 cup granulated sugar; 1 teaspoon baking powder; 2 tablespoons pure lard; 1 half pint skimmed milk

From The Federation cook book, 1910

Submitted by Mrs. Bertha L. Turner.

Presented as published in 1910. 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

1165Calories

13 gProtein

202 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1165 kcal

Protein13 g

Carbohydrates202 g

Fiber0 g

Sugars201 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol398 mg

Sodium614 mg

Potassium143 mg

Calcium319 mg

Iron2.3 mg

Magnesium14 mg

Phosphorus295 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline308 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 25. The excerpt below is the record exactly as published.

Doughnuts 2 eggs 1 cup granulated sugar 1 teaspoon baking powder 2 tablespoons pure lard 1 half pint skimmed milk

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