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Yankee Doughnuts, Raised

Name: Yankee Doughnuts, Raised
Yield: 24 servings
Ingredients: Heat a pint of milk just lukewarm.; stir into it a small cu2:)ful of melted lard; sifted flour until it is a thick batter; add a small cupful of domestic yeast; work into it four beaten eggs; two cupfuls of sugar; a teaspoonful of salt; two of cinnamon

From Twentieth century home cook book, 1905

Serves 24

Presented as published in 1905. 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

191Calories

4 gProtein

20 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories191 kcal

Protein4.2 g

Carbohydrates20 g

Fiber1.8 g

Sugars18 g

Total Fat11 g

Saturated Fat4.3 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol42 mg

Sodium120 mg

Potassium103 mg

Calcium34 mg

Iron0.3 mg

Magnesium7 mg

Phosphorus77 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate149 mcg

Choline35 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 25. The excerpt below is the record exactly as published.

Yankee Doughnuts, Raised. — Heat a pint of milk just lukewarm, and stir into it a small cu2:)ful of melted lard, and sifted flour until it is a thick batter; add a small cupful of domestic yeast, and keep it warm until the batter is light; then work into it four beaten eggs, two cupfuls of sugar, rolled free from lumps, a teaspoonful of salt and two of cinnamon

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