Dough-nuts
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Can be made with the same mixture as for rock-cakes, omitting currants.
Presented as published in 1908. 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 Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 23. The excerpt below is the record exactly as published.
Dough-nuts — Made by using a little dough made of yeast as for tea-cakes, or with the same mixture as for rock-cakes (omitting the currants). This should be rolled into a round about 3 inches in diameter, a small piece of jam placed in the middle, and then folded up, or one piece about ij inches may be fastened on to another by slightly moistening it. They should be put into hot fat and fried a golden brown, and then rolled in castor sugar
Cook this with the app: pantry check, scaling, and the assistant.