Rye Doughnuts

Name: Rye Doughnuts
Ingredients: Two quarts of rye flour; two thirds of a cup of lard; a pint of milk; a pinch of soda; a level tablespoonful of salt

From The Pocumtuc housewife, 1897

Presented as published in 1897. 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

5209Calories

100 gProtein

797 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories5209 kcal

Protein100 g

Carbohydrates797 g

Fiber137 g

Sugars23 g

Total Fat181 g

Saturated Fat66 g

Monounsaturated Fat69 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol197 mg

Sodium7185 mg

Potassium5086 mg

Calcium927 mg

Iron26 mg

Magnesium1015 mg

Phosphorus3301 mg

Zinc26 mg

Copper3.4 mg

Manganese21 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B122.6 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)12 mg

Folate0 mcg

Choline159 mg

Caffeine0 mg

Water541 g

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 13. The excerpt below is the record exactly as published.

Rye Dougfhnuts. Miss Judith Allen. Two quarts of rye flour, two thirds of a cup of lard, a pint of milk, a pinch of soda and a level tablespoonful of salt

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