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Raised Doughnuts
From The new practical housekeeping, 1890
Serves 12
Some use a gill of yeast instead of the sponge.
Presented as published in 1890. 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
235Calories
6 gProtein
50 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein5.9 g
Carbohydrates50 g
Fiber0.1 g
Sugars11 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol45 mg
Sodium33 mg
Potassium83 mg
Calcium19 mg
Iron2.6 mg
Magnesium13 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate73 mcg
Choline13 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 70. The excerpt below is the record exactly as published.
Raised Doughnuts. — In the evening mix quart flour, scant gill butter, third of a pint sugar and half teaspoon cinnamon together ; jtdd one or two eggs well-beaten, half pint bread sponge, tablespoon rose water and milk to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.