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Sweet Milk Doughnuts
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 18
Presented as published in 1914. 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
163Calories
4 gProtein
34 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein3.6 g
Carbohydrates34 g
Fiber0 g
Sugars12 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium143 mg
Potassium158 mg
Calcium25 mg
Iron0.4 mg
Magnesium8.6 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.6 mcg
Choline19 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 113. The excerpt below is the record exactly as published.
SWEET MILK DOUGHNUTS. 1 cup sugar 2 eggs 4 cups pastry flour 2 t. cream tartar 1 t. soda 1 t. salt % t. nutmeg or ginger 1 cup milk 1 t. butter or lard
Cook this with the app: pantry check, scaling, and the assistant.