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Sour Cream Doughnuts 1972 (Canadian)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.1845
Energy (kCal)930.296
Carbohydrates (g)71.9083
Total fats (g)59.0095
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat sour cream with sugar well. | 2. Add eggs and mix well. | 3. Mix all dry ingredients seperately and add into wet mixture. | 4. Roll out the dough onto a lightly floured surface about 3/4 inches thick. | 5. Cut with a doughnut cutter. | 6. Fry in deep hot fat. | 7. Deep fat should be temp of 370 degrees. | 8. Turn once to brown both sides. | 9. Place onto paper towels to drain. | 10. Sprinkle or dust with granulated sugar, powdered icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    egg 2 143.0 0.72 12.56 9.51
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    purpose flour 3 cups - - - -
    nutmeg 1/8 - 1/4 teaspoon 0.0 0.0 0.0 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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