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Doughnuts
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 12
Presented as published in 1882. 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
351Calories
9 gProtein
74 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein8.9 g
Carbohydrates74 g
Fiber0 g
Sugars25 g
Total Fat6.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol73 mg
Sodium338 mg
Potassium110 mg
Calcium87 mg
Iron4 mg
Magnesium19 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate108 mcg
Choline49 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 104. The excerpt below is the record exactly as published.
DOUGHNUTS. Six cups of flour, i ^ cups sugar, 3 tea-spoon- fuls baking powder, i tea-spoonful salt, butter the size of half an egg. Mix thoroughly and then add 4 eggs well beaten, and moisten with sweet milk
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