nut-freesoy-freefish-freeshellfish-free
German Doughnuts
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Nice to serve with coffee.
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
274Calories
6 gProtein
55 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein5.7 g
Carbohydrates55 g
Fiber0 g
Sugars25 g
Total Fat5.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol151 mg
Sodium141 mg
Potassium95 mg
Calcium31 mg
Iron1.1 mg
Magnesium6.5 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline44 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 97. The excerpt below is the record exactly as published.
GERMAN DOUGHNUTS. Mrs. L. J. Menold, Princeton, 111. One quart bread sponge, two eggs, four tablespoons sugar, two tablespoons butter, salt, mix and let rise as you do bread, when 'light roll to about one-half inch and cut with small size baking powder can. Let rise and fry in hot lard. They should be almost round when fried. Make a thin frosting (boiled) of one cup con- fectioner's sugar, one egg
Cook this with the app: pantry check, scaling, and the assistant.