Doughnuts (No. 1)

Name: Doughnuts (No. 1)
Ingredients: 2 eggs well beaten; i large cup granulated sugar; | nutmeg; pinch of salt; 6 tablespoonfuls melted lard; i quart of buttermilk; i heaping teaspoonful soda; Add flour to make a stiff dough

From The St. Mungo cookery book, 1904

Submitted by Mrs. Wm. Jack, Barre, Vt., U.S.A.

Presented as published in 1904. 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

2258Calories

44 gProtein

249 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories2258 kcal

Protein44 g

Carbohydrates249 g

Fiber0 g

Sugars249 g

Total Fat124 g

Saturated Fat54 g

Monounsaturated Fat49 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol557 mg

Sodium1167 mg

Potassium1458 mg

Calcium1179 mg

Iron2.1 mg

Magnesium110 mg

Phosphorus1027 mg

Zinc5.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A618 mcg

Vitamin E2.2 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B125.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1 mg

Folate96 mcg

Choline477 mg

Caffeine0 mg

Water933 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 57. The excerpt below is the record exactly as published.

DOUGHNUTS (No. i). 2 eggs well beaten, i large cup granulated sugar, | nut- meg, pinch of salt, 6 tablespoonfuls melted lard, i quart of buttermilk, i heaping teaspoonful soda. Add flour to make a stiff dough

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