Potato Doughnuts
From The National home cook book, 1900
These doughnuts are different and keep more moist than the usual kind.
Presented as published in 1900. 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
2696Calories
36 gProtein
480 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories2696 kcal
Protein36 g
Carbohydrates480 g
Fiber8.7 g
Sugars422 g
Total Fat79 g
Saturated Fat42 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.5 g
Omega-30.6 g
Cholesterol734 mg
Sodium4030 mg
Potassium1850 mg
Calcium1857 mg
Iron6.5 mg
Magnesium119 mg
Phosphorus1318 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.8 mcg
Vitamin C0.5 mg
Vitamin A837 mcg
Vitamin E4 mg
Vitamin K14 mcg
Vitamin B60.9 mg
Vitamin B123.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.1 mg
Folate99 mcg
Choline564 mg
Caffeine0 mg
Water695 g
As published
This recipe was extracted from The National home cook book (1900), page 30. The excerpt below is the record exactly as published.
POTATO DOUGHNUTS—This is the best doughnut reolpe x I ever tried. Bc ‘Mix two cupfuls of hot mashed potatoes with two eap= . -fuls of sugar, add one cupful of milk, three eggs beaten — separately, a little salt, nutmeg for flavoring, and lastly — three tablespoonfuls of melted butter. Add flour to make a stiff dough into which five teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.