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Molasses Doughnuts
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
581Calories
6 gProtein
131 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein5.9 g
Carbohydrates131 g
Fiber0.1 g
Sugars128 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol119 mg
Sodium131 mg
Potassium3383 mg
Calcium456 mg
Iron8.5 mg
Magnesium415 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline110 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.
Molasses Doughnuts One cup of molasses, one egg, one rounded tablespoon of butter, two-thirds cup of milk, two teaspoons of cream of tartar, one of soda, one-half teaspoon of nutmeg and ginger, or cinna- mon, little salt and flour to roll and handle nicely
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