Doughnut
From Gancel's culinary encyclopedia of modern cooking, 1920
Enjoy these sweet treats fresh and warm.
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.
2 quarts milk; cooked, when cold, cut in losange shape or fancy, breaded English style, fried. Serve with sauces sweet. Crepes, French term for plain pancake: lib flour, 4 ounces sugar, iy2 quarts of milk, salt, 8 eggs, flavor; make thin in small pan (See entremets). Croquets Nantais, 1 lb. flour, y2 lb. chopped almonds, y2 lb. sugar, 8 eggs, cut in slices immediately after taken out of oven. Cheese Cake, butter % lb. sugar y2 lb., 2 gills of egg yolks, vanilla, 2 lbs. fresh cheese, 2 ounces of corn starch, 6 ounces flour, 1 quart whipped Whites of eggs in pie paste first, fill w. cheese, baked 25 to 35 minut’s. — 374 — PASTE AND FARINACEOUS Cup cake, Sugar 2 lb., eggs 20, flour 3 lbs., milk 1 pint, baking powder 2 ounces, flavor w. vanilla. Crumpet, 2 lbs. flour, 1 quart milk and water, yeast iy2 ounces, % ounce sugar, a little salt. Doughnut, Flour 2 lbs., sugar y2 lb., butter 2 ounces, y2 quart milk, 4 eggs, 1 ounce baking powder, salt, vanilla
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