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Dessert

Doughnuts Without Eggs

A sweet fried doughnut made with mashed potatoes, butter, sugar, milk, flour, and eggs, sometimes filled with jam.

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Doughnuts Without Eggs

Ingredients

Directions

Make the dough

  1. Boil 2 small potatoes until tender, then mash them with a piece of butter the size of a walnut, 1 cup sugar, 2 eggs, a cup of sweet milk; add flour to make a soft dough and 3 teaspoons of baking powder.

  2. Melt 1 pound of butter and let it cool.

  3. Stir in the yolks of 10 eggs and 5 tablespoons of pulverized sugar.

  4. Stir for a few hours in one direction.

  5. Add one compressed yeast cake that has been dissolved in a portion of warm milk and enough warmed flour to make a soft dough.

  6. Work the dough until it blisters.

  7. Cut the dough into small cakes with a cake cutter.

  8. Cover the cakes with a cloth and let them rise until light.

Fry and fill

  1. Fry the cakes in deep, hot lard.

  2. If you want to fill them, do not cut the cakes as thick as it takes 2 layers for this.

  3. Put some jam on and cover the second piece.

Nutrition, whole recipe (rough)

1083Calories
33 gProtein
34 gFat
162 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ramblers' club, Minneapolis. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks and whole eggs bind the dough and add richness and structure.
Butter
Adds fat for tenderness and a rich flavour in the dough.
Potatoes
Mashed potato adds moisture and keeps the dough soft.
Yeast
Produces gas that makes the dough rise and become light.
Sugar
Adds sweetness and helps the dough brown when fried.

The step that matters

Let the dough rise until light before frying. Yeast needs time to produce gas so the dough becomes airy; frying under-risen cakes gives dense, heavy doughnuts.

Swap the walnut

How well each one fits the dish's main ingredients (sugar, milk, butter, cream, potato, egg, lemon):

  1. Almondfits better
  2. Pistachiofits about as well
  3. Walnutthe original
  4. Chestnutfits about as well

Fit is the average pairing score against sugar, milk, butter, cream, potato, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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