American Doughnuts

Ingredients

• 8 oz. Cakeoma
• 14 oz. margarine
• 1 egg
• 1-2 teaspoons milk
• Fat for frying
• Caster sugar
• Powdered cinnamon (optional)

Method

1. 1

   Sieve the Cakeoma and rub in the margarine.

2. 2

   Mix with the egg and milk and beat well to form a smooth dough, turn on to a floured board and knead lightly.

3. 3

   Cut into rings with a 24-inch cutter and cut out the middles with a 1-inch cutter.

4. 4

   Fry in smoking hot deep fat until golden—2-3 minutes.

5. 5

   Turn on to paper sprinkled with sugar (and if desired with a little cinnamon), coating them completely.

Nutrition per serving

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 1. The excerpt below is the record exactly as published.

AMERICAN DOUGHNUTS - 8 oz. Cakeoma 14 oz. margarine | €gg 1-2 teaspoons milk Fat for frying Caster sugar Powdered cinnamon (optional) Sieve the Cakeoma and rub in the margarine. Mix with the egg and milk and beat well to form a smooth dough, turn on to a floured board and knead lightly. Cut into rings with a 24-inch cutter and cut out the middles with a 1-inch cutter. Fry in smoking hot deep fat until golden—2-3 minutes. Turn on to paper sprinkled with sugar (and if desired with a little cinna- mon), coating them completely. [3] Jam Buns Bi iM EEE pg ee - PAA Honey Buns PARKIN oz. Margarine tablespoons treacle or syrup oz. Cakeoma z. oatmeal or rolled oats —2 teaspoons ground ginger teaspoon salt teaspoon nutmeg teaspoon bicarbonate of soda 1-2 tablespoons milk tl Ble RIE WIR Re Un CO B PO 5) 2) Melt the margarine in the treacle and pour into the centre of the mixed dry ingredients. Add the Scones milk, beat well, put into a well- greased Yorkshire pudding tin, and bake in a slow oven (325° F.) for about 3-1 hour. Cut into fingers. GINGER BISCUITS 8 oz. Cakeoma 1-2 teaspoons ground ginger and mixed spice 2 oz. margarine 1 dessertspoon syrup (warmed) 1 tablespoon milk Sieve the Cakeoma and spices, rub in the margarine and mix with the syrup and milk. Roll out thinly, cut into shapes and bake on a tin in a slow oven’(325°F.) for about 20-30 minutes. GINGER FINGERS 3 oz. margarine 15 tablespoons syrup 8 oz. Cakeoma 2 teaspoons ground ginger Warm the margarine and syrup, and cream them together. Sieve Parkin in the Cakeoma and ginger, mix to a stiff dough and roll out thinly. Cut into fingers about 1 inch by 3 inches and bake in a slow oven (325° F.) for 15-20 minutes. WINE BISCUITS 8 oz. Cakeoma : 4 oz. margarine 1 egg

Cook this with the app: pantry check, scaling, and the assistant.