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Raised Doughnuts
From The Times cook book, no. 2, 1905
Serves 18
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
162Calories
1 gProtein
11 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein1 g
Carbohydrates11 g
Fiber0.2 g
Sugars11 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol32 mg
Sodium8.6 mg
Potassium15 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline23 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 96. The excerpt below is the record exactly as published.
RAISED DOUGHNUTS. Mrs. George F. Rathbun, 779 Kohler street, Los Angeles.— One cup sugar and two eggs well beaten to- gether; half pint lard, melted; one-half cup sweet milk, warm; one-half cup water, warm; half yeast cake. Add enough flour to make as thick as bread sponge, and set in a warm place to raise a half a day. Then add a little salt, cinnamon and a half teaspoonful of soda and enough flour to make a soft dough
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