Doughnuts
From The Williamston cook book, 1950
Mrse DeC2Griitin.
Presented as published in 1950. 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
2824Calories
68 gProtein
509 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories2824 kcal
Protein68 g
Carbohydrates509 g
Fiber0 g
Sugars214 g
Total Fat61 g
Saturated Fat30 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol674 mg
Sodium4534 mg
Potassium1109 mg
Calcium1512 mg
Iron26 mg
Magnesium154 mg
Phosphorus1348 mg
Zinc5.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A594 mcg
Vitamin E2.6 mg
Vitamin K3.3 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)26 mg
Folate674 mcg
Choline492 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 18. The excerpt below is the record exactly as published.
DOUGHNUTS 3 eggs . 3 cups flour 1 cup sugar 4 tsps. baking powder 3 tbsps. melted butter 1 teaspoon vanilla 1 teaspoon salt Sugar and cinnamon 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.