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Doughnuts
From Lessons in cooking through preparation of meals, 1912
Serves 3
Presented as published in 1912. 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
713Calories
13 gProtein
133 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein13 g
Carbohydrates133 g
Fiber0.1 g
Sugars67 g
Total Fat16 g
Saturated Fat7.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol153 mg
Sodium1459 mg
Potassium167 mg
Calcium390 mg
Iron6 mg
Magnesium30 mg
Phosphorus290 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A145 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate150 mcg
Choline101 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.
DOUGHNUTS COFFEE Ralston }i c Ralston Breakfast Food, 2 c boiling water, y^ t salt. Tongue on Toast Put enough boiled tongue through the meat grinder to make % c. Add to 2 c Medium Brown Sauce (4 T browned flour, 4 T butter, 2 c milk, to which i T lemon juice and I T chopped parsley have been added), heat thoroughly and serve on toast. Doughnuts I c sugar, 2 eggs, 3 T melted butter, i t salt, % t nutmeg, 4 t baking powder, 2 c flour, i c milk or water.
Cook this with the app: pantry check, scaling, and the assistant.