Dough Nuts
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 49. The excerpt below is the record exactly as published.
Dough Nuts Put six ounces of flour in a basin, and well mix with it a teaspoonful of baking powder ; then rub in very thoroughly and finely two ounces of butter, and two tablespoonsful of castor sugar. Beat two eggs together with two tablespoonsful of milk. Pour them into the centre of the other ingredients, making all into a paste. Turn it out on to a floured board, knead very lightly, and form into small balls about the size of an egg. Make a hole in the centre of each, put in a teaspoonful of jam
Cook this with the app: pantry check, scaling, and the assistant.