dairy-freenut-freesoy-freefish-freeshellfish-free
Raised Doughnuts III
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Takes longer to fry than those made with baking powder.
Presented as published in 1907. 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
922Calories
3 gProtein
103 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein3.3 g
Carbohydrates103 g
Fiber1.3 g
Sugars100 g
Total Fat57 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol145 mg
Sodium41 mg
Potassium63 mg
Calcium42 mg
Iron0.8 mg
Magnesium8.4 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0 mg
Manganese0.9 mg
Vitamin D1.9 mcg
Vitamin C0.4 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline101 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 54. The excerpt below is the record exactly as published.
Raised Doughnuts III To 1 pt light bread sponge add 1 cup sugar, i/^ cup melted lard, 1 well-beaten egg, 1 teasp cinnamon, allspice and cloves mixed, and 1 teasp soda dissolved in 3 tablesp warm water
Cook this with the app: pantry check, scaling, and the assistant.