Doughnuts
From Principles of food preparation, 1914
Presented as published in 1914. 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
475Calories
6 gProtein
105 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein6.3 g
Carbohydrates105 g
Fiber0.1 g
Sugars104 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium154 mg
Potassium86 mg
Calcium29 mg
Iron0.9 mg
Magnesium8.6 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 77. The excerpt below is the record exactly as published.
Doughnuts. These are made on the basis of the soft dough, or the regular bread dough, but one-half cupful of sugar, one or two beaten eggs, and a dash of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.