Raised Doughnuts

Name: Raised Doughnuts
Ingredients: one pint of boiled milk; one-half cup of sugar; one egg; one tablespoonful of lard; one teaspoonful of salt; half pint of fresh yeast

From High-Street cook book, 1885

Blood diseases cured by Hood's Sarsaparilla.

Presented as published in 1885. 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

1066Calories

67 gProtein

162 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1066 kcal

Protein67 g

Carbohydrates162 g

Fiber40 g

Sugars101 g

Total Fat30 g

Saturated Fat8.4 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol199 mg

Sodium2481 mg

Potassium1495 mg

Calcium75 mg

Iron4.2 mg

Magnesium87 mg

Phosphorus1048 mg

Zinc13 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D1.3 mcg

Vitamin C0.4 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B62.3 mg

Vitamin B120.5 mcg

Thiamin (B1)16 mg

Riboflavin (B2)6.2 mg

Niacin (B3)60 mg

Folate3511 mcg

Choline201 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.

aised Doughnuts. One pint of boiled milk, one-half cup of sugar, one egg, one tablespoonful of lard, one teaspoonful of salt, half pint of fresh yeast

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