Doughnuts or Crullers

Name: Doughnuts or Crullers
Ingredients: five eggs; twenty ounces of sugar; one and one-fourth quarts of milk; one-fourth of a pound of butter; four pounds of pastry flour; two ounces of baking powder

From Perfection in baking, 1895

Use sour milk with soda and cream of tartar if desired.

Presented as published in 1895. 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

9439Calories

199 gProtein

2038 gCarbs

163 gFat

Full nutrition (34 nutrients)

Calories9439 kcal

Protein199 g

Carbohydrates2038 g

Fiber0.1 g

Sugars624 g

Total Fat163 g

Saturated Fat23 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol412 mg

Sodium6508 mg

Potassium4448 mg

Calcium5163 mg

Iron22 mg

Magnesium570 mg

Phosphorus4345 mg

Zinc19 mg

Copper2.9 mg

Manganese12 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A390 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B126.6 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)19 mg

Folate0 mcg

Choline217 mg

Caffeine0 mg

Water1312 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 25. The excerpt below is the record exactly as published.

Doughnuts or Crullers. Five eggs, twenty ounces of sugar, one and one-fourth quarts of milk, one-fourth of a pound of butter, salt, mace or vanilla flavor; then add four pounds of pastry flour with two ounces of baking powder

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