Dough Nuts, American (and Norway)

Ingredients

• four ounces of butter
• three pounds of fine flour
• one pound of sugar
• a teaspoonful of powdered cinnamon
• the whole of a nutmeg, grated
• four eggs
• a gill of yeast
• a pint of new milk
• flavoured with rose-water

Method

1. 1

   Rub butter into flour, add sugar, cinnamon, and nutmeg.

2. 2

   Whisk eggs and mix with yeast and milk to form a soft dough.

3. 3

   Let rise, shape into balls, and fry in boiling lard until brown.

4. 4

   Drain and dry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 469. The excerpt below is the record exactly as published.

four eggs, and a Little lukewarm mUk. \7ork all well together, and put the mix- ture in a warm place to rise. Then roll it out about half an inch tliick, cut into pretty shapes, and fry in boiling oil or lard until the nuts are a golden brown. Drain on a moistened sieve, strew sifted sugar over the nuts, and keep them in a dry place. Time to bake, half an hour. Pro- bable cost, 8d. per pound. Dough Nuts, American (and Norway). — Rub four ounces of butter into three pounds of fine floirr ; add one pound of sugar, a tea- speonful of powdered cinnamon, and the whole <rf a nutmeg, grated. WTiisk four- eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavoured with rose- wate

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