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Doughnuts
From Kentucky receipt book, 1903
Serves 24
Presented as published in 1903. 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
294Calories
6 gProtein
50 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein5.7 g
Carbohydrates50 g
Fiber0 g
Sugars17 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol57 mg
Sodium170 mg
Potassium86 mg
Calcium57 mg
Iron2.5 mg
Magnesium13 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate70 mcg
Choline18 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 152. The excerpt below is the record exactly as published.
Doughnuts. Two coffee cups granulated sugar, 1 scant pint of cream, 4 pints of flour, 3 eggs, 3 teaspoons baking powder, 1 teaspoon salt, 2-3 cup butter, flavor with nutmeg and lemon
Cook this with the app: pantry check, scaling, and the assistant.