gluten-freenut-freesoy-freefish-freeshellfish-free
Nebraska Doughnuts
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. Alice Weatherwax.
Presented as published in 1917. 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
261Calories
3 gProtein
51 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein3.2 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat5.9 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol96 mg
Sodium854 mg
Potassium36 mg
Calcium145 mg
Iron0.7 mg
Magnesium3.8 mg
Phosphorus98 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline75 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 184. The excerpt below is the record exactly as published.
NEBRASKA DOUGHNUTS. One cupful of sugar, two eggs beaten light, one tablespoonful of melted lard, one cupful of sweet milk, two teaspoonfuls of baking-powder and one scant teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.