vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sour Milk Doughnuts
From The Toronto Cook Book, 1915
Serves 1
They are fine rolled in sugar when hot.
Presented as published in 1915. 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
958Calories
13 gProtein
204 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories958 kcal
Protein13 g
Carbohydrates204 g
Fiber0 g
Sugars201 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol382 mg
Sodium616 mg
Potassium547 mg
Calcium320 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus296 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline295 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.
ons of cream of tartar, one of soda, one-half teaspoon of nutmeg and ginger, or cinna- mon, little salt and flour to roll and handle nicely. Sour Milk Doughnuts Two eggs well beaten, add one cup of sugar, one cup of sour milk, one teaspoon of soda in the milk to foam, teaspoonful of melted butter, a little salt, nutmeg, and don't forget to add a pinch of ginger to make them light. Now sift in flour with one teaspoonful of any kind of baking powder
Cook this with the app: pantry check, scaling, and the assistant.