Potato Doughnuts

Name: Potato Doughnuts
Ingredients: Boil three potatoes; one heaping teaspoonful of butter; one half teaspoon salt; Break two eggs in cupful of sweet milk; Then add heaping cup of sugar; one-half nutmeg grated; Three teaspoonfuls of baking powder; in enough flour to make a soft dough

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1271Calories

22 gProtein

283 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1271 kcal

Protein22 g

Carbohydrates283 g

Fiber9.5 g

Sugars205 g

Total Fat14 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol382 mg

Sodium2749 mg

Potassium2058 mg

Calcium896 mg

Iron7 mg

Magnesium120 mg

Phosphorus747 mg

Zinc2.7 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C89 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K9.3 mcg

Vitamin B61.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.8 mg

Folate115 mcg

Choline348 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 30. The excerpt below is the record exactly as published.

Boil three potatoes, put them through ricer. Beat lightly in the potato, one heaping teaspoonful of but- ter, one half teaspoon salt. Break two eggs in cupful of sweet milk and beat lightly together and stir into potatoes. Then add heaping cup of sugar, one-hali nutmeg grated. Three teaspoonfuls of baking powder in enough flour to make a soft dough

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