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Plain Doughnuts

Name: Plain Doughnuts
Yield: 24 servings
Ingredients: One pint of milk; two cups of yeast; one heaping eup of mixed butter and lard; three even oups of sugar; as much flour as will make a soft dough

From The economical cook book, 1905

Serves 24

Presented as published in 1905. 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

230Calories

6 gProtein

31 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein5.7 g

Carbohydrates31 g

Fiber3.3 g

Sugars26 g

Total Fat11 g

Saturated Fat4 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol11 mg

Sodium14 mg

Potassium150 mg

Calcium29 mg

Iron0.3 mg

Magnesium9.2 mg

Phosphorus100 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate291 mcg

Choline12 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 118. The excerpt below is the record exactly as published.

Plain Doughnuts. One pint of milk, two cups of yeast, one heaping eup of mixed butter and lard, three even oups of sugar, and as much flour %8 will make a soil dough

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