vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Every-Day Doughnuts
From The national course in home economics, 1917
Serves 18
Recipe by Ivy White.
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
243Calories
6 gProtein
52 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein6.2 g
Carbohydrates52 g
Fiber0 g
Sugars13 g
Total Fat3.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol28 mg
Sodium343 mg
Potassium78 mg
Calcium198 mg
Iron3.3 mg
Magnesium15 mg
Phosphorus135 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate83 mcg
Choline16 mg
Caffeine0 mg
Water9.9 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 185. The excerpt below is the record exactly as published.
VERY-DAY DOUGHNUTS. To two pounds of flour add one-half pound of sugar, two ounces of butter, two ounces of baking-powder, one pint of sweet milk and two eggs
Cook this with the app: pantry check, scaling, and the assistant.