Potato Doughnuts
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
3021Calories
46 gProtein
634 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories3021 kcal
Protein46 g
Carbohydrates634 g
Fiber5.1 g
Sugars312 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.4 g
Omega-30.3 g
Cholesterol88 mg
Sodium3409 mg
Potassium1188 mg
Calcium946 mg
Iron23 mg
Magnesium146 mg
Phosphorus854 mg
Zinc3.5 mg
Copper0.7 mg
Manganese3.1 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A306 mcg
Vitamin E1.3 mg
Vitamin K7.5 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)28 mg
Folate619 mcg
Choline42 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 95. The excerpt below is the record exactly as published.
Potato Doughnuts 1 c. mashed potatoes 3^ c. sweet milk 11^ c. sugar 2 eggs 2 tbsp. melted butter 3 c. flour 3 tsp. baking powder Nutmeg grating }/2 tsp. salt 3^ tsp. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.