vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Old-Fashioned Doughnuts
From The Times cook book, no. 2, 1905
Serves 4
Roll out and fry in hot lard.
Presented as published in 1905. 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
809Calories
13 gProtein
175 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein13 g
Carbohydrates175 g
Fiber0 g
Sugars100 g
Total Fat20 g
Saturated Fat2.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol347 mg
Sodium918 mg
Potassium223 mg
Calcium72 mg
Iron2.6 mg
Magnesium15 mg
Phosphorus182 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate62 mcg
Choline74 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 95. The excerpt below is the record exactly as published.
OLD-FASHIONED DOUGHNUTS. Mrs. A. F. Johnston, Santa Monica, Cal. — The evening before prepare a spone as for iight bread, using one quart. Beat light two eggs, not separating the parts; add two cups of pulverized sugar and a teaspoon of salt and a slice of butter, one-eighth of a pound in weight. Beat all together as for cake, adding a little nutmeg and cinnamon. Now add a cupful of warm (not hot) milk
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