vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Doughnuts
From Atlanta women's club cook book, 1921
Serves 2
Submitted by Mrs. E. B. Havis, Jr.
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
672Calories
14 gProtein
137 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein14 g
Carbohydrates137 g
Fiber0 g
Sugars106 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol206 mg
Sodium825 mg
Potassium307 mg
Calcium578 mg
Iron3.8 mg
Magnesium33 mg
Phosphorus409 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate84 mcg
Choline169 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.
DOUGHNUTS. 2 eggs. 1 cup milk. 1 cup sugar. 3 pts. flour. 3 t-spoons baking powder. 1 t-spoon butter
Cook this with the app: pantry check, scaling, and the assistant.