vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Doughnuts
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
699Calories
5 gProtein
175 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein5 g
Carbohydrates175 g
Fiber4.4 g
Sugars136 g
Total Fat8.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium1458 mg
Potassium867 mg
Calcium390 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus255 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 22. The excerpt below is the record exactly as published.
Potato Doughnuts 4 medium sized potatoes flour 2 tablespoonfuls butter 2 cupfuls sugar 4 eggs 1 teaspoonful salt 4 teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.