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Doughnuts, Potato

Name: Doughnuts, Potato
Yield: 6 servings
Ingredients: Two cups of mashed potatoes; four ta- blespoonfuls of shortening; three cupfuls of sugar; four eggs; five tea- spoonfuls of baking powder; three cupfuls milk; salt; nutmeg; flour enough to stiffen

From The Rural cook book, 1907

Serves 6

Presented as published in 1907. 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

705Calories

10 gProtein

122 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories705 kcal

Protein10 g

Carbohydrates122 g

Fiber2.3 g

Sugars108 g

Total Fat21 g

Saturated Fat8.6 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol149 mg

Sodium2331 mg

Potassium461 mg

Calcium422 mg

Iron1.6 mg

Magnesium39 mg

Phosphorus330 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.9 mcg

Vitamin C0.2 mg

Vitamin A133 mcg

Vitamin E0.6 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.3 mg

Folate30 mcg

Choline132 mg

Caffeine0 mg

Water193 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 72. The excerpt below is the record exactly as published.

Doughnuts, Potato, — Two cups of mashed potatoes (hot), four ta- blespoonfuls of shortening, three cupfuls of sugar, four eggs, five tea- Spoonfuls of baking powder, three cupfuls milk, salt, nutmeg, and lastly flour enough to stiffen

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