Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (2110g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 599 (9%)|
|Amt Per Serving||% DV|
|Total Fat 66.5g||89 %|
|Saturated Fat 33.5g||168 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 131.8mg||41 %|
|Sodium 501.2mg||17 %|
|Potassium 5034.4mg||132 %|
|Total Carbohydrate 1367.3g||402 %|
|Dietary Fiber 65.2g||261 %|
|Sugars, other 1302g|
|Protein 171.2g||245 %|
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Calories per serving: 6642
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