German Doughnuts
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2280Calories
68 gProtein
418 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories2280 kcal
Protein68 g
Carbohydrates418 g
Fiber0 g
Sugars124 g
Total Fat50 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol824 mg
Sodium2094 mg
Potassium1322 mg
Calcium1415 mg
Iron24 mg
Magnesium166 mg
Phosphorus2046 mg
Zinc6.3 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D8.4 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)26 mg
Folate701 mcg
Choline644 mg
Caffeine0 mg
Water505 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 38. The excerpt below is the record exactly as published.
German Doughnuts. — Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add 34 teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, 34 cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.