Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth cups milk
- one tablespoon sugar
- one-half cups flour
- one-half cup sugar
- three tablespoons melted butter
- one-fourth teaspoon mace
- one-fourth teaspoon salt
- one tablespoon sugar in lukewarm milk
- one cake yeast
- one egg
- one-third inch in thickness
Directions
RAISED DOUGHNUTS— One cake yeast, one and one-fourth cups milk, one tablespoon sugar, four and one-half cups flour, one-half cup sugar, three tablespoons melted butter, one-fourth teaspoon mace, one egg, one-fourth teaspoon salt. Method : Dissolve yeast and one tablespoon sugar in lukewarm milk, add one and one-half cups flour and beat well, cover and set aside, to rise in warm place for about one hour, then add the rest of ingredients, knead lightly and place in well- greased bowl, cover and allow to raise about one and one-half hours. When light turn on floured board, roll to about one-third inch in thickness, cut with small doughnut cutter, let rise again on the floured board, then drop in deep hot fat. These doughnuts absorb very little fat.