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Raised Doughnuts
From The farm cook & rule book, 1923
Serves 12
Presented as published in 1923. 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
183Calories
3 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein2.6 g
Carbohydrates37 g
Fiber0.8 g
Sugars18 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.4 mg
Sodium182 mg
Potassium3.8 mg
Calcium1 mg
Iron1.5 mg
Magnesium0.8 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A7.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline0.2 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 11. The excerpt below is the record exactly as published.
Raised Doughnuts 2 cupfuls bread dough % teaspoonful nutmeg 1 cupful sugar 2 eggs 1 tablespoonful melted butter flour
Cook this with the app: pantry check, scaling, and the assistant.