vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Doughnuts
From Mary Jane's cook book, 1916
Serves 12
Presented as published in 1916. 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
297Calories
6 gProtein
50 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein6 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat8.4 g
Saturated Fat4.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol51 mg
Sodium212 mg
Potassium88 mg
Calcium79 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 78. The excerpt below is the record exactly as published.
CREAM DOUGHNUTS. Thick sour cream, 2 heaping Salt, 1 teaspoon, tablespoons. Soda, 1 teaspoon. Sugar, U/2 cups. Cinnamon extraM, T/> teaspoon. Eggs, 2. Sour milk, 1 cup. Flour. Mix ingredients in order given, dissolving soda in a little hot water and beating eggs until light. Add flour enough to make a very soft dough. Eoll out a little of the dough at a. time, cut and leave on the board for 10 minutes, then fry to a irnldon brown in deep, hot lard. Butter mav bf used in place of the sour milk. • Mrs. A. G. L., Atlantic. 174 GRIDDLE CAKES AND FRIED CAKES. CREAM DOUGHNUTS. Flour, 1 quart. Eggs, 2. Cream, 1 cup. Nutmeg, 14 teaspoon. Sugar, 1 cup. Baking powder, 2y2 teaspoons. Salt, i/> teaspoon
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