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Doughnuts
From Mary Jane's cook book, 1916
Serves 2
Mrs. C. W., Jamaica Plain.
Presented as published in 1916. 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
994Calories
24 gProtein
205 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein24 g
Carbohydrates205 g
Fiber0 g
Sugars106 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium5676 mg
Potassium427 mg
Calcium597 mg
Iron8.7 mg
Magnesium56 mg
Phosphorus503 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.
DOUGHNUTS. Sugar, 1 cup. Nutmeg, a pinch. Eggs, 2. Flour, 2 cups. Milk, 1 cup. Baking powder, 3 teaspoons. Ginger, a pinch. Salt.
Cook this with the app: pantry check, scaling, and the assistant.