nut-freesoy-freefish-freeshellfish-free
Doughnuts
From Superior cook book, 1905
Serves 12
Presented as published in 1905. 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
73Calories
1 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein1.4 g
Carbohydrates11 g
Fiber0.4 g
Sugars8.5 g
Total Fat2.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol32 mg
Sodium91 mg
Potassium22 mg
Calcium52 mg
Iron0.4 mg
Magnesium5.6 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.8 mcg
Choline25 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 91. The excerpt below is the record exactly as published.
3 teaspoons baking powder sifted in one quart of Dousman's Best Patent flour. Mix eggs, sugar, butter and milk together: stir into the flour and baking powder, add flavoring and make stiff enough to cut out and fry. >rutnieg or cinnamon may be used and im- proves them. Mrs. Geo. O. Johnston. Mrs. La Londe*s Doughnuts. One cup sugar, 2^^ tablespoons melted butter. \\> teaspoon salt, 1/2 teaspoon grated nutmeg, 2 eggs, l^/^ cups nulk, 3 teaspoons baking powder, Dousman's Best ['atent flour to make a soft dough : handle as little as possible. Mrs. Crocker. Doughnuts. One-half cup sugar, 2 eggs, 1 grated nutmeg, 1 cup sweet milk
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