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Doughnuts
From How we cook in Tennessee .., 1906
Serves 2
Mrs. W. H. Wilson
Presented as published in 1906. 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
962Calories
10 gProtein
208 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein10 g
Carbohydrates208 g
Fiber0 g
Sugars207 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol205 mg
Sodium590 mg
Potassium257 mg
Calcium441 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus319 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 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)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline171 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.
Doughnuts. — Break eggs into a bowl and before beating add sugar, beat a little, then add the milk, then flour, to which has been added the baking powder, nutmeg, and salt, before it was sifted. Work in enough flour to make a soft dough, but do not roll out more than one-third of the dough at once. Roll this one-eighth inch thick ; they will be raw in the middle if thicker. Cut out a great many before you start to frying them. The grease must be boiling. Take out as soon as they are a golden brown and roll them in pulverized sugar. Use a regular doughnut cutter, since they fry better with a hole in the center. — Housekeeper. Doughnuts. — One cup sugar, two eggs, two tablespoons melted butter, one cup buttermilk, scant teaspoon soda, flour to make stiff dough. — Mrs. C. A. Derryberry. Doughnuts. — Two cups sugar, two eggs, two teaspoons bak- ing powder, two teaspoons melted lard, one cup milk, flour enough to roll, flavor with nutmeg. Fry in hot lard. — Mrs. W. H. Wilson. Doughnuts. — One cup of sugar, one egg, one cup sour or but- termilk, two tablespoons of melted butter, one teaspoon of soda, flour enough to roll. Beat egg, add sugar and melted butter, then milk, to which the soda has been added; mix all well with the flour, roll lightly and cut out, fry in boiling lard ; HOW WE COOK IN TENNESSEE. 163 when done sift powdered sugar over top. — Mrs. Perry C. Calla- han. Doughnuts. — One cup of sugar, two eggs, three tablespoons of melted butter, one cup of warm mashed Irish potatoes, cup and a half of flour with one and one-half teaspoonfuls baking- powder, half cup of sweet milk, flavor to taste with grated nut- meg.— Mrs. M. I. Best. Doughnuts. — Three eggs, two cups sugar, one cup of sweet milk, two tablespoons of butter, two teaspoons baking powder
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