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Doughnuts
From How we cook in Tennessee .., 1906
Serves 2
Mrs. C. A. Derryberry
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
631Calories
10 gProtein
106 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein10 g
Carbohydrates106 g
Fiber0 g
Sugars106 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol228 mg
Sodium201 mg
Potassium239 mg
Calcium172 mg
Iron1 mg
Magnesium19 mg
Phosphorus206 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.9 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline167 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.
Doughnuts. — Break eggs into a bowl and before beating add sugar, beat a little, then add the milk, then flour, to which has been added the baking powder, nutmeg, and salt, before it was sifted. Work in enough flour to make a soft dough, but do not roll out more than one-third of the dough at once. Roll this one-eighth inch thick ; they will be raw in the middle if thicker. Cut out a great many before you start to frying them. The grease must be boiling. Take out as soon as they are a golden brown and roll them in pulverized sugar. Use a regular doughnut cutter, since they fry better with a hole in the center. — Housekeeper. Doughnuts. — One cup sugar, two eggs, two tablespoons melted butter, one cup buttermilk, scant teaspoon soda, flour to make stiff dough
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