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Iowa Doughnuts
From The national course in home economics, 1917
Serves 18
Recipe by Mrs. E. Wallace.
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
150Calories
3 gProtein
28 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein3 g
Carbohydrates28 g
Fiber0 g
Sugars11 g
Total Fat3.3 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium152 mg
Potassium38 mg
Calcium51 mg
Iron1.4 mg
Magnesium6.6 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline17 mg
Caffeine0 mg
Water6.9 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 184. The excerpt below is the record exactly as published.
IOWA DOUGHNUTS. One cupful of granulated sugar, one cupful of sweet milk, four table- spoonfuls of melted butter, two eggs, three cupfuls of flour sifted with three teaspoonfuls of baking-powder, one-half teaspoonful of salt and one of vanilla
Cook this with the app: pantry check, scaling, and the assistant.