Doughnuts
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
3965Calories
74 gProtein
888 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories3965 kcal
Protein74 g
Carbohydrates888 g
Fiber4.6 g
Sugars405 g
Total Fat21 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.2 g
Cholesterol102 mg
Sodium4518 mg
Potassium923 mg
Calcium1069 mg
Iron36 mg
Magnesium177 mg
Phosphorus1045 mg
Zinc5.2 mg
Copper1.1 mg
Manganese4.8 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A126 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)3.1 mg
Niacin (B3)44 mg
Folate1013 mcg
Choline169 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 68. The excerpt below is the record exactly as published.
Doughnuts. — Mix 1 quart of flour with 1 tea- spoonful of salt, 1 tablespoonful of baking pow- der, and 1 pint of granulated sugar, and I/2 nut- meg grated. Make a batter of this with 4 beaten eggs and enough milk to make smooth
Cook this with the app: pantry check, scaling, and the assistant.