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Doughnuts
From The Toronto Cook Book, 1915
Serves 2
You'll find these doughnuts hard to beat.
Presented as published in 1915. 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
612Calories
7 gProtein
108 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein7.1 g
Carbohydrates108 g
Fiber0 g
Sugars106 g
Total Fat19 g
Saturated Fat7.9 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol119 mg
Sodium788 mg
Potassium221 mg
Calcium556 mg
Iron1.2 mg
Magnesium20 mg
Phosphorus318 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline101 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.
DOUGHNUTS, GINGER- BREADS AND COOKIES Doughnuts One cup of sugar, brown or white, Now add an egg, and beat it light, A little salt, with spice to taste, Baking powder, too, must now be placed ; Three teaspoonfuls bought of Gillett, I find as good as any yet, One cup of milk now stir together, They will prove as light as any feather; Just flour enough to roll them out, But you must mind what you're about, And keep your lard at proper heat
Cook this with the app: pantry check, scaling, and the assistant.