Doughnuts
From The Fredericksburg home kitchen cook book, 1921
MRS. ED. OEHLER.
Presented as published in 1921. 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
3826Calories
83 gProtein
815 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories3826 kcal
Protein83 g
Carbohydrates815 g
Fiber0 g
Sugars425 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium3724 mg
Potassium1560 mg
Calcium1736 mg
Iron32 mg
Magnesium210 mg
Phosphorus2552 mg
Zinc7 mg
Copper0.9 mg
Manganese3.9 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)5 mg
Riboflavin (B2)3.4 mg
Niacin (B3)34 mg
Folate850 mcg
Choline381 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 32. The excerpt below is the record exactly as published.
Doughnuts. 1 cup sugar; 1 teaspoon salt; 1 cup milk; 1 tea- spoon grated orange peel; 2 eggs; 3 teaspoons baking powder; 1 tablespoon butter. Mix with flour like soft bread dough, roll out one inch thick, cut into rings, let rise until light, then fry in hot lard. IDA HENNERSDORF. — 94 — Doughnuts. IV2 cups yeast; y2 cup butter; 3 eggs; iy2 cups sugar; 1 cup milk; 1 teaspoonful lemon extract; flour enough to make a soft dough. Let rise, roll out and fry in smoking hot lard. MRS. RICHARD HENKE. Doughnuts. 2 cups sugar; 2 eggs; 1 pt. milk; I teaspoon salt: 1 qt. flour; 1 grated nutmeg; 3 teaspoonfuls Royal Baking Powder
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