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Excellent Doughnuts

Name: Excellent Doughnuts
Yield: 1 servings
Ingredients: 2 eggs, beaten together; 2 tablespoons of fine lard (not melted); 1 coffeecup of granulated sugar; ½ pint of milk (skimmed); Enough flour to make a soft dough; 1 heaping teaspoon of Royal baking-powder

From The Blue grass cook book, 1904

Serves 1

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

633Calories

21 gProtein

38 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein21 g

Carbohydrates38 g

Fiber0 g

Sugars37 g

Total Fat45 g

Saturated Fat18 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol427 mg

Sodium585 mg

Potassium504 mg

Calcium682 mg

Iron2.3 mg

Magnesium43 mg

Phosphorus884 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline351 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 63. The excerpt below is the record exactly as published.

EXCELLENT DOUGHNUTS Mrs. W. W. Massie 2 eggs, beaten together, 2 tablespoons of fine lard (not melted), 1 coff'eecup of granulated sugar, ^ pint of milk (skimmed), Enough flour to make a soft dough, 1 heaping teaspoon of Royal baking-powder

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