vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Doughnuts
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
735Calories
11 gProtein
108 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein11 g
Carbohydrates108 g
Fiber0 g
Sugars107 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol258 mg
Sodium1230 mg
Potassium264 mg
Calcium676 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus889 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A303 mcg
Vitamin E1.2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline174 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 24. The excerpt below is the record exactly as published.
DOUGHNUTS. 3 medium size Irish potatoes. 1 cup milk. 3 cups sugar. 6 t-spoon Royal baking powder 3 eggs. 2 qts. flour. Butter size of egg. BREAD, BATTER CAKES AND WAFFLES 49 Cream together butter and sugar. Add well beaten eggs. Stir in potatoes boiled and mashed ; then add milk. Sift in flour, baking powder and nutmeg or cinnamon. Make into a stiff dough. Cut and fry in deep fat (Snowdrift). Drain on brown paper, then rol) in powdered sugar. This makes a large quantity but they keep well Mrs. John Z. Lawshe. DOUGHNUTS. 1 cup sugar. 3 t-spoons Royal baking pow- 1 cup milk. der. 2 eggs. 1/2 t-spoon salt. 1 t-spoon vanilla. 4 tbls. melted butter. 3 cups flour sifted with
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