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Doughnuts
From The Blue grass cook book, 1904
Serves 18
Presented as published in 1904. 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
202Calories
5 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein4.9 g
Carbohydrates44 g
Fiber0 g
Sugars11 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium83 mg
Potassium61 mg
Calcium53 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate68 mcg
Choline8.2 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 63. The excerpt below is the record exactly as published.
DOUGHNUTS Mrs. H. C. McDowell 1 egg, 1 cup of rich milk, 251 THE BLUE GRASS COOK BOOK 1 cup of sugar, 3 pints of flour, 3 teaspoons baking-powder, 1 teaspoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.