Doughnuts
From Principles of cookery, 1910
Sour milk and soda may be used instead of baking powder.
Presented as published in 1910. 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
2838Calories
69 gProtein
604 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2838 kcal
Protein69 g
Carbohydrates604 g
Fiber0.2 g
Sugars213 g
Total Fat21 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium3920 mg
Potassium1130 mg
Calcium1215 mg
Iron31 mg
Magnesium174 mg
Phosphorus1179 mg
Zinc5.3 mg
Copper0.8 mg
Manganese4 mg
Vitamin D3.3 mcg
Vitamin C0.2 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.8 mg
Niacin (B3)34 mg
Folate826 mcg
Choline191 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 88. The excerpt below is the record exactly as published.
Doughnuts.* Sift together four cups of flour, one teaspoon of salt, three teaspoons of baking powder, one-half teaspoon of mixed spice and one cup of sugar. Mix with one egg and one cup of milk
Cook this with the app: pantry check, scaling, and the assistant.