Buns or Raised Doughnuts
From The home science cook book, 1902
Omitting the fruit and adding one egg, the same dough may be used for raised doughnuts.
Presented as published in 1902. 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
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.
Buns or Raised Doughnuts. o Mix together one ounce of butter, one-quarter cup 32 Home Science Cook Book. of sugar, one-half teaspoon of salt, one cup of scalded milk, one-quarter to one yeast cake (according to time), and one pint of flour. Let rise till double in bulk. Add one-half cup of sugar mixed with one-quarter teaspoon of spice, one-quarter cup of fruit, and nearly one pint of flour. Knead well, let rise again, shape, put in pans, let rise, and bake. Omitting the fruit and adding one egg, the same dough may be used for raised doughnuts. Zwieback. Scald one cup of milk ; when lukewarm dissolve in it one yeast cake, half a teaspoon of salt, and flour enough to make a soft dough. Let it rise until light ; then stir in one quarter cup of melted butter, one- quarter cup of sugar
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