Doughnuts
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
2936Calories
47 gProtein
425 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories2936 kcal
Protein47 g
Carbohydrates425 g
Fiber0 g
Sugars130 g
Total Fat118 g
Saturated Fat66 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol509 mg
Sodium328 mg
Potassium586 mg
Calcium231 mg
Iron22 mg
Magnesium107 mg
Phosphorus554 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate625 mcg
Choline147 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 21. The excerpt below is the record exactly as published.
DOUGHNUTS. Cream one-half cupful cocoanut or clarified butter with one cupful powdered sugar and one egg, add one and one- half cupfuls sweet milk and one-fourth teaspoonful ground cinnamon. Sift together one and one-half pints flour and one-half teaspoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.