vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Afternoon-Tea Doughnuts
From Boston Cooking-School cook book, 1896
Serves 4
Makes 18 to 20.
Presented as published in 1896. 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
176Calories
4 gProtein
32 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein3.8 g
Carbohydrates32 g
Fiber0 g
Sugars6.8 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol1.4 mg
Sodium386 mg
Potassium60 mg
Calcium151 mg
Iron2 mg
Magnesium10 mg
Phosphorus94 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.7 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline2 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 47. The excerpt below is the record exactly as published.
AFTERNOON-TEA DOUGHNUTS 1 egg, well beaten 3 tablespoons milk 2 tablespoons sugar 1 tablespoon melted shortening VY teaspoon salt 1 cup flour io 2 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.