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Norwegian Doughnuts

Name: Norwegian Doughnuts
Yield: 24 servings
Ingredients: Rub four ounces of butter; into three pounds of flour; add one pound of sugar; one teaspoonful of powdered cinnamon; one whole nutmeg; Whisk four eggs; with a gill of yeast; and as much of a pint of new milk

From The national course in home economics, 1917

Serves 24

Recipe by Mrs. A. Myers.

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

308Calories

9 gProtein

65 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories308 kcal

Protein8.6 g

Carbohydrates65 g

Fiber1.1 g

Sugars19 g

Total Fat6.2 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol42 mg

Sodium15 mg

Potassium124 mg

Calcium20 mg

Iron3.5 mg

Magnesium20 mg

Phosphorus101 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate168 mcg

Choline26 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 24 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.

NORWEGIAN DOUGHNUTS. Rub four ounces of butter into three pounds of flour; add one pound of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk

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