Doughnut
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
4787Calories
140 gProtein
959 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories4787 kcal
Protein140 g
Carbohydrates959 g
Fiber0.1 g
Sugars251 g
Total Fat95 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol935 mg
Sodium3500 mg
Potassium2262 mg
Calcium2561 mg
Iron58 mg
Magnesium333 mg
Phosphorus2500 mg
Zinc11 mg
Copper1.6 mg
Manganese6.9 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B61.2 mg
Vitamin B124.4 mcg
Thiamin (B1)8.9 mg
Riboflavin (B2)5.6 mg
Niacin (B3)62 mg
Folate1545 mcg
Choline675 mg
Caffeine0 mg
Water682 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Doughnut, Flour 2 lbs., sugar y2 lb., butter 2 ounces, y2 quart milk, 4 eggs, 1 ounce baking powder, salt, vanilla
Cook this with the app: pantry check, scaling, and the assistant.