For a large plate of these doughnuts use half a cupful
of sugar, two table-spoonfuls of butter, half a cupful of
milk, two cupfuls of flour, three eggs, half a teaspoonful
of salt, one generous teaspoonful of baking-powder, and
a slight grating of nutmeg✪ Dropped Doughnuts.
Beat the butter to a cream, and beat the sugar into it.
Add the grated nutmeg, the salt, and the eggs, — yolks
774 MISS PAKLOA'S KITCHEN COMPANION.
and whites, beaten separately. Now add the milk, and
finally the flour, with which the baking-powder should
be mixed. Beat vigorously for a minute. Drop this
batter by teaspoonfuls into fat, and cook for about five
minutes. Drain on brown paper, and sprinkle with
sugar.
Rich Doughnuts.
These are made of a quart of flour, a cupful of sugar,
three table-spoonfuls of butter, four eggs, one gill of
milk, the grated rind of one lemon, half a nutmeg,
grated, half a teaspoonful of salt, and two teaspoonfuls
of baking-powder✪ Rich Doughnuts,
Mix the baking-powder, salt, and nutmeg with the
flour, and rub the mixture through a sieve ; then rub the
butter into the?flour. Beat the eggs until light, and beat
in the sugar and grated lemon rind. Add the milk, and
then pour the liquid upon the dry ingredients. Sprinkle
the moulding-board with flour. Put a small piece of
dough upon it, and after rolling down to the thickness
of about an inch, cut with a round cutter that removes a
piece from the centre. Fry the doughnuts in lard for
about six minutes. On taking from the fat, drain them
well ; afterward sprinkle with powdered sugar.
* Plain Doughnuts.
The materials are : one cupful and a fourth of sugar,
one cupful and a fourth of milk, two eggs, two teaspoon-
fuls of cream-of-tartar, one teaspoonful of soda, one tea-
spoonful of salt, one nutmeg, and flour enough to make a
soft dough, — about three cupfuls and a half✪ Plain Doughnuts.
Beat the eggs very light, and beat the sugar into them.
Add the salt and the nutmeg, grated. Next add the
milk, and finally the flour, in which the soda and cream-
of-tartar should be mixed. Roll, cut, and fry the dough
the same as in making rich doughnuts.
CAKE. 775
* Raised Doughnuts.
The materials are : one cupful of boiled milk, one of
sugar, half a cupful of butter and lard mixed, one egg,
one level teaspoonful of salt, one-fourth of a yeast cake
or one-fourth of a cupful of liquid yeast, one-fourth of a
teaspoonful of soda dissolved in a table-spoonful of
water, one grated nutmeg, one teaspoonful of cinnamon,
three gills of warm water, and about two quarts of flour✪ Raised Doughnuts.
About three o'clock in the afternoon make a sponge
with the water, yeast, and five gills of flour. Beat very
thoroughly, and after covering, set in a warm place to
rise. In the evening, about half-past nine, add all the
other ingredients, — the egg being well beaten. Knead
the dough thoroughly, and after returning it to the
bowl, cover it, and set in a warm place Go rise.
Page 409 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For a large plate of these doughnuts use half a cupful of sugar, two table-spoonfuls of butter, half a cupful of milk, two cupfuls of flour, three eggs, half a teaspoonful of salt, one generous teaspoonful of baking-powder, and a slight grating of nutmeg.
Beat the butter to a cream, and beat the sugar into it. Add the grated nutmeg, the salt, and the eggs, — yolks
and whites, beaten separately. Now add the milk, and finally the flour, with which the baking-powder should be mixed. Beat vigorously for a minute. Drop this batter by teaspoonfuls into fat, and cook for about five minutes. Drain on brown paper, and sprinkle with sugar.
Rich Doughnuts.
These are made of a quart of flour, a cupful of sugar, three table-spoonfuls of butter, four eggs, one gill of milk, the grated rind of one lemon, half a nutmeg, grated, half a teaspoonful of salt, and two teaspoonfuls of baking-powder,
Mix the baking-powder, salt, and nutmeg with the flour, and rub the mixture through a sieve ; then rub the butter into the?flour. Beat the eggs until light, and beat in the sugar and grated lemon rind. Add the milk, and then pour the liquid upon the dry ingredients. Sprinkle the moulding-board with flour. Put a small piece of dough upon it, and after rolling down to the thickness of about an inch, cut with a round cutter that removes a piece from the centre. Fry the doughnuts in lard for about six minutes. On taking from the fat, drain them well ; afterward sprinkle with powdered sugar.
* Plain Doughnuts.
The materials are : one cupful and a fourth of sugar, one cupful and a fourth of milk, two eggs, two teaspoonfuls of cream-of-tartar, one teaspoonful of soda, one teaspoonful of salt, one nutmeg, and flour enough to make a soft dough, — about three cupfuls and a half.
Beat the eggs very light, and beat the sugar into them. Add the salt and the nutmeg, grated. Next add the milk, and finally the flour, in which the soda and creamof-tartar should be mixed. Roll, cut, and fry the dough the same as in making rich doughnuts.
* Raised Doughnuts.
The materials are : one cupful of boiled milk, one of sugar, half a cupful of butter and lard mixed, one egg, one level teaspoonful of salt, one-fourth of a yeast cake or one-fourth of a cupful of liquid yeast, one-fourth of a teaspoonful of soda dissolved in a table-spoonful of water, one grated nutmeg, one teaspoonful of cinnamon, three gills of warm water, and about two quarts of flour.
About three o'clock in the afternoon make a sponge with the water, yeast, and five gills of flour. Beat very thoroughly, and after covering, set in a warm place to rise. In the evening, about half-past nine, add all the other ingredients, — the egg being well beaten. Knead the dough thoroughly, and after returning it to the bowl, cover it, and set in a warm place to rise.
Records on this page
Dropped DoughnutsDoughnutsRich DoughnutsPlain DoughnutsRaised Doughnuts