Raised Doughnuts
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
4929Calories
103 gProtein
686 gCarbs
222 gFat
Full nutrition (34 nutrients)
Calories4929 kcal
Protein103 g
Carbohydrates686 g
Fiber40 g
Sugars626 g
Total Fat222 g
Saturated Fat126 g
Monounsaturated Fat67 g
Polyunsaturated Fat11 g
Omega-30.8 g
Cholesterol1265 mg
Sodium575 mg
Potassium2494 mg
Calcium814 mg
Iron7.1 mg
Magnesium169 mg
Phosphorus1889 mg
Zinc17 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D8.7 mcg
Vitamin C0.4 mg
Vitamin A1949 mcg
Vitamin E7.3 mg
Vitamin K16 mcg
Vitamin B62.9 mg
Vitamin B124.9 mcg
Thiamin (B1)17 mg
Riboflavin (B2)7.6 mg
Niacin (B3)61 mg
Folate3588 mcg
Choline763 mg
Caffeine0 mg
Water624 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 11. The excerpt below is the record exactly as published.
Raised Doughnuts. One cupfid of lard or butter, two cups of milk, one cup of yeast, three cups of sugar, four or five eggs, nut- meg and a pinch of salt. Warm together the milk and lard, then add the yeast ; stir in flour enough to make a batter, and let it stand over night ; then add the other ingredients. Knead soft and let rise again; then roll, cut out and let rise before frjdng. Cu0tar&0 an^ Si^llabubs Custard. Mrs. Sheldon One and one half pints milk, the same of cream, one cup sugar, seven eggs, a little salt, nutmeg
Cook this with the app: pantry check, scaling, and the assistant.