Doughnuts
From The Elm City cook book, 1896
Presented as published in 1896. 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
1094Calories
16 gProtein
230 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein16 g
Carbohydrates230 g
Fiber0.2 g
Sugars231 g
Total Fat27 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium328 mg
Potassium764 mg
Calcium607 mg
Iron0.1 mg
Magnesium64 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0.6 mcg
Choline87 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 14. The excerpt below is the record exactly as published.
flour enough to make a dough. Roll the dough in fine white sugar, cut with a jagging iron into strips half inch wide and four inches long. Make the strips into rings, wetting the ends to make them adhere. 35 SUGAR BISCUIT. Five eggs, beat separately, to each egg add two kitchen spoon- fuls of sugar, then add four tablespoonfuls butter, flavor with nutmeg. One heaping teaspoonful Royal powder in flour enough to make a soft dough. Roll out thin, cut with biscuit cutter and bake. DOUGHNUTS. Two cups milk, one cake compressed yeast, dissolved in half cup luke warm water. Flour enough to make batter, make at noon, set in a warm place and let rise until night; add table- spoonful butter, a little salt, one egg, cup sugar, tablespoonful cinnamon, teaspoonful soda
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