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How to make Doughnuts
From How we cook in Tennessee .., 1906
Serves 1
Use a regular doughnut cutter.
Presented as published in 1906. 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
1044Calories
21 gProtein
205 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1044 kcal
Protein21 g
Carbohydrates205 g
Fiber0.5 g
Sugars204 g
Total Fat19 g
Saturated Fat8.4 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol402 mg
Sodium2599 mg
Potassium524 mg
Calcium370 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus454 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline339 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.
How to make Doughnuts. — Break eggs into a bowl and before beating add sugar, beat a little, then add the milk, then flour, to which has been added the baking powder, nutmeg, and salt, before it was sifted. Work in enough flour to make a soft dough
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