Doughnuts
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
620Calories
17 gProtein
109 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein17 g
Carbohydrates109 g
Fiber0.6 g
Sugars107 g
Total Fat18 g
Saturated Fat6.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol397 mg
Sodium2994 mg
Potassium335 mg
Calcium475 mg
Iron2.4 mg
Magnesium33 mg
Phosphorus425 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline316 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 47. The excerpt below is the record exactly as published.
DOUGHNUTS. Mrs. James Timnell. % cup sugar. 2 eggs. % cup milk. teaspoon salt, teaspoon cinnamon or nut- 1 teaspoon butter, meg. 1 teaspoon baking powder. Melt butter, add sugar, add beaten yolks, then milk, flour and baking powder ; the well beaten whites last. Flour enough to roll out, not more flour than can help
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