Doughnuts
From Bread, cakes, and biscuits, 1902
For 'Jersey Wonders', cut into rounds and make a hole in the centre.
Presented as published in 1902. 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
2433Calories
21 gProtein
468 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories2433 kcal
Protein21 g
Carbohydrates468 g
Fiber0.1 g
Sugars467 g
Total Fat62 g
Saturated Fat35 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol517 mg
Sodium761 mg
Potassium535 mg
Calcium634 mg
Iron2.5 mg
Magnesium46 mg
Phosphorus556 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A606 mcg
Vitamin E2.4 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline348 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.
a saltspoonful of salt ; work this quickly to a light dough with a little warm milk, shape the dough into rounds, place on a well-floured baking tin, brush over with milk and sugar, and bake twenty to thirty minutes in a moderate oven. Delicious tea cakes can be made thus with the Hovis Lito flour, omitting the baking powder. Doughnuts. — Beat two eggs till light with Jib. 138 BREAD, CAKES, AND BISCUITS. :3ugar, then mix in four tablespoonfuls of melted butter, half a pint of milk, a saltspoonful each of salt and gi*ound •cinnamon, and a teaspoonful of baking powder
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Cook this with the app: pantry check, scaling, and the assistant.