Bakers’ Raised Doughnuts

Ingredients

• Warm a teacupful of lard
• in a pint of milk
• three cupfuls of sugar
• the whipped whites of six eggs
• half a teaspoonful of soda dissolved in a spoonful of milk
• one teaspoonful of salt
• a teaspoonful of ground cinnamon
• half of a nutmeg grated

Method

1. 1

   Beat well and set to rise.

2. 2

   When light, work in gradually enough flour to make it stiff enough to roll out.

3. 3

   Let it rise again and when very light roll it out in a sheet an inch thick; cut into rounds; put a large Sultana raisin in the centre of each round, mold into balls, flatten a little, let them stand a few minutes before boiling.

4. 4

   Fry in plenty of lard until light brown, drain on soft white paper and roll in powdered sugar while warm.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 202. The excerpt below is the record exactly as published.

BAKERS’ RAISED DOUGHNUTS. Warm a teacupful of lard in a pint of milk ; when nearly cool add enough flour to make a thick batter and add a small cupful of yeast ; beat it well and set it to rise ; when light work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda dissolved in a spoonful of milk, one teaspoonful of salt, a teaspoonful of ground cinnamon and half of a nutmeg grated

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