Dough-nuts

Ingredients

• three ounces of plain
• one of rose water
• one ounce of sugar
• one ounce of sweet-nut oil
• four ounces of flour

Method

1. 1

   Put three ounces of plain and one of rose water, one ounce of sugar, and one ounce of sweet-nut oil in a pot, and bring to the boil.

2. 2

   When bubbling, drop in four ounces of flour, all at once, which has been dried and sifted.

3. 3

   Stir briskly till the dough is quite smooth and thoroughly cooked and leaves the spoon freely.

4. 4

   Remove the pan from the fire and work an egg into the dough with a wooden spoon.

5. 5

   When thoroughly done, work in other three, but be sure to do only one at a time, so that the dough may be as light as possible.

6. 6

   Heat a pan of fat to blue heat, and drop the dough in in teaspoonfuls, a few at a time, and fry till a golden yellow.

7. 7

   Sprinkle with sugar, pounded cinnamon, and ginger, before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 53. The excerpt below is the record exactly as published.

Dough-nuts.) Put three ounces of plain and one of rose water, one ounce of sugar, and one ounce of sweet-nut oil in a pot, and bring to the boil. When bubbling, drop in four ounces of flour

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