Doughnuts II

Name: Doughnuts II
Ingredients: 3 eggs; 5 c. flour; i c. sugar; 2 tsp. cream of tartar; i c. milk; i tsp. soda; | tsp. nutmeg or mace; i tsp. salt

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

3458Calories

95 gProtein

704 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories3458 kcal

Protein95 g

Carbohydrates704 g

Fiber0.1 g

Sugars213 g

Total Fat32 g

Saturated Fat9.3 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol587 mg

Sodium2659 mg

Potassium3043 mg

Calcium509 mg

Iron38 mg

Magnesium216 mg

Phosphorus1221 mg

Zinc7.6 mg

Copper1.1 mg

Manganese4.8 mg

Vitamin D5.3 mcg

Vitamin C0.1 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)6.1 mg

Riboflavin (B2)3.8 mg

Niacin (B3)43 mg

Folate1074 mcg

Choline484 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 85. The excerpt below is the record exactly as published.

Doughnuts II 3 eggs 5 c. flour i c. sugar 2 tsp. cream of tartar i c. milk i tsp. soda | tsp. nutmeg or mace i tsp. salt

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