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Doughnuts No. 3
From The national course in home economics, 1917
Serves 18
Recipe by Mrs. Helen Locke.
Presented as published in 1917. 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
121Calories
1 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.5 g
Carbohydrates24 g
Fiber0.2 g
Sugars23 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol43 mg
Sodium621 mg
Potassium33 mg
Calcium47 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C5.9 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.7 mcg
Choline33 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 184. The excerpt below is the record exactly as published.
DOUGHNUTS— No. 3. Take two cupfuls of sugar, one salt-spoonful of salt, a small orange, juice and rind. This should be grated. Add two and one-half teaspoon- fuls of baking-powder, two tablespoonfuls of lard, four eggs, two cupfuls of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.