Dough Nuts
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
1842Calories
53 gProtein
385 gCarbs
57 gFat
Full nutrition (30 nutrients)
Calories1842 kcal
Protein53 g
Carbohydrates385 g
Sugars34 g
Total Fat57 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol147 mg
Sodium61 mg
Potassium811 mg
Calcium244 mg
Iron26 mg
Magnesium137 mg
Phosphorus624 mg
Zinc3.8 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline22 mg
Water162 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 3. The excerpt below is the record exactly as published.
2-oz. butter. Remove bones from fish, mix with the potato, and add the melted butter, salt, pepper and one and a half beaten eggs. Make into flat round cakes, brush over with rest of egg and cover with bread enimbs. Fry m hot fat 4 or 5 minutes Drain and serve hot. i8 17. Savoury Omelette. i-oz. butter Chopped parsley. 2 eggs. Pepper and salt. Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pau, turn over, and cook for a minute. Serve hot. 18. Dough Nuts. i-oz. castor sugar. Spice or ginger. 1- lb. flour. 1 gill milk. 2- oz. butter. Pinch of salt. 1 egg
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