vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Doughnuts
From Atlanta women's club cook book, 1921
Serves 8
This makes a large quantity but they keep well.
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
840Calories
19 gProtein
184 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein19 g
Carbohydrates184 g
Fiber1.9 g
Sugars77 g
Total Fat16 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol106 mg
Sodium446 mg
Potassium475 mg
Calcium345 mg
Iron11 mg
Magnesium58 mg
Phosphorus566 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0.7 mcg
Vitamin C2.9 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.2 mg
Folate215 mcg
Choline61 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 24. The excerpt below is the record exactly as published.
DOUGHNUTS. 3 medium size Irish potatoes. 1 cup milk. 3 cups sugar. 6 t-spoon Royal baking powder 3 eggs. 2 qts. flour. Butter size of egg
Cook this with the app: pantry check, scaling, and the assistant.