Dough Nuts

Ingredients

• half a pound of flour
• two ounces of butter
• two ounces of sugar
• one teaspoonful of baking-powder
• the yolks of two eggs
• a pinch of salt

Method

1. 1

   Rub butter, sugar, and baking powder into flour.

2. 2

   Beat yolks and mix in.

3. 3

   Whip egg whites to stiff froth.

4. 4

   Combine gently, drop into hot fat, and fry until pale brown.

5. 5

   Sprinkle with sugar and serve hot.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 38. The excerpt below is the record exactly as published.

the yolks of two eggs with a tablespoonful of sugar; pour over them half a pint of boiling milk. Stir carefully till thick, do not allow it to boil. Grate three ounces of cheese. Cut up the macaroni into neat pieces ; put a layer into a dish ; pour over it a little custard ; sprinkle some grated cheese over this. Then add another layer of macaroni, custard, and cheese. Beat the whites to a stiff froth ; pile them on the top, and brown in the oven or before the fire. DOMESTIC COOKERY. 65 Custard Sauce. Place two well-beaten eggs in a bowl, with a tablespoonful of sugar, a little grated nutmeg; pour over them three- quarters of a pint of boiling milk ; the bowl should then be put. over a pan of boiling wafer and whisked till it is thick. Cutlets a la Reform. Take some nice-shaped cutlets from the back ribs ; scrape the bone quite clean about one inch from the top, and trim off all the fat ; toss each one in a beaten egg, with a little pepper and salt in it, then in a sheet of paper containing bread crumbs. Put two ounces of butter into a saucepan ; when the smoke rises from it, put in the cutlets and fry them a nice golden colour, seven to ten minutes, according to thickness. Keep them hot while you prepare the chips. Cut some white turnips and the red part of a carrot in thin strips j boil them separately. Fry some thin strips of ham the same size as the vegetables. Place these in the centre of the dish, and the cutlets, with frills in the top of bone, neatly round the reform chips : then pour round the following sauce : — Put into a stewpan two ounces of butter, one ounce of lean ham, finely cut up, with a small piece of turnip, carrot, onion, celery ; a bay leaf, a sprig of parsley, thyme, a blade of mace, twenty peppercorns, a wineglass of vinegar, half a wineglass of ketchup, Harvey’s sauce, one teaspoonful of anchovy sauce, one pint of brown stock, three teaspoonfuls of red currant jelly. Boil these alto- gether five minutes, strain round the cutlets, and serve hot. Cutlets a la Soubise. Take some cutlets from the back ribs ; trim neatly ; remove all the fat ; scrape the bone an inch from the end quite clean ; form them into a neat shape. Fry them a nice E 66 DOMESTIC COOKERY. brown on both sides, seven to ten minutes, in one ounce of butter ; remove them from the pan ; keep them hot while you prepare the gravy. Put into the pan in which the cutlets have been fried one ounce of flour, two tablespoonfuls of ketchup j next add half a pint of stock, a little pepper and salt ; stir to boiling ; simmer twenty minutes to reduce the gravy. This gravy should be poured round the cutlets, and the soubise sauce put in the centre. To prepare the soubise sauce take four onions prepared and sliced. Put them into a stewpan with one ounce of butter, pepper, and salt to taste ; a little nutmeg ; place them by the side of the fire to sweat (not brown). When they are ’ steamed soft, add one mealy potato or two mashed up and half a pint of milk ; stir a quarter of an hour over the fire, then pass through a hair sieve j return the pulp to the sauce- pan, allow it to heat, then place it in one solid lump in the centre of the dish, and the cutlets neatly round with frills on the tips of bones. Cutlets of Foie Gras. • \ Take some mutton cutlets ; trim them neatly, leaving the bone quite clean about an inch from the top ; beat the lower part to form a nice shape ; fry them on both sides ; allow them to get cold ; then cover them carefully with the foie gras mixture. (See p. 76.) Dish them on a bed of green peas, put a cutlet paper on the bones, and ornament with chopped aspic jelly. Serve cold. Xiote. — This dish may be served hot with brown gravy instead of aspic jelly. Doug^h Nuts. Put into a basin half a pound of flour ; rub into it two ounces of butter, two ounces of sugar, and one teaspoonful of baking-powder. Beat up the yolks of two eggs well in a basin, put the whites on a clean dry plate ; add' to them a i DOMESTIC COOKERY. 67 pinch of salt. Take a clean dry knife and whip them up to a stiff froth. Have ready a pan of fat on the fire ; when the blue steam is rising mix in the yolks and whites very lightly. Drop a teaspoonful into the hot fat; fry a pale brown. Sprinkle some sugar over, and serve hot. Note. — They should rise to double the size. {Suitable for Children.') Put into a basin six ounces of flour, a teaspoonful of baking-powder ; mix them well together. Rub finely into it two ounces of butter, and two tablespoonfuls of fine sugar, beat up an egg with two tablespoonfuls of milk. Pour it in the centre ; make into a paste ; turn it out on a floured board. Knead lightly ; form into small balls ; make a hole in the centre ; drop them into boiling fat five minutes. Put them on kitchen paper, sprinkle sugar over, and serve. Note. — A blue steam must be seen rising from the fat before the dough nuts

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