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Doughnuts
From The New century cook book, 1899
Serves 3
Mrs. John F. Pershing.
Presented as published in 1899. 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
799Calories
9 gProtein
116 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein9.4 g
Carbohydrates116 g
Fiber0 g
Sugars108 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol138 mg
Sodium725 mg
Potassium293 mg
Calcium564 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus352 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline116 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 103. The excerpt below is the record exactly as published.
Doughnuts. One cup and a half of sugar, one egg and a half, six table- spoonfuls of melted lard, two cups of milk, four small teaspoon- New Century Cook Book. 201 fuls of baking powder, grated nutmeg, flour to stiffen
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