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Doughnuts (Sweet Milk)
From The Pattern cook-book, 1890
Serves 2
The softer the dough, the lighter and more tender the doughnuts will be.
Presented as published in 1890. 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
586Calories
12 gProtein
118 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein12 g
Carbohydrates118 g
Fiber0.3 g
Sugars106 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium1756 mg
Potassium277 mg
Calcium446 mg
Iron2.2 mg
Magnesium28 mg
Phosphorus337 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate44 mcg
Choline169 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 166. The excerpt below is the record exactly as published.
DOUGHNUTS. (sWEET MILK.) Two eggs. One cupful of sugar. One cupful of milk. Flour to thicken. One table-spoonful of butter. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One tea-spoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.