Cream Doughnuts Without Yeast
From La cuisine creole, 1885
Use sweet or sour cream as desired.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 57. The excerpt below is the record exactly as published.
CEEAM DOUGHNUTS WITHOUT YEAST. A quart of cream, sweet or sour, five eggs, and a cup of sugar. If the cream be sour, add sodar to sweeten it
Cook this with the app: pantry check, scaling, and the assistant.