Doughnuts

Ingredients

• a pound of flour
• a quarter of a pound of butter
• three-quarters of a pound of clean brown sugar rolled fine
• one nutmeg, grated
• a tablespoonful of ground cinnamon
• a tablespoonful of baker's yeast
• as much warm milk as will make a smooth dough
• saleratus the size of a pea dissolved in it

Method

1. 1

   Mix flour, butter, brown sugar, nutmeg, and cinnamon well.

2. 2

   Add baker's yeast and warm milk to make a smooth dough.

3. 3

   Knead for a few minutes, cover, and let rise in a warm place for three hours or more.

4. 4

   Roll out to a quarter of an inch thick, cut into squares or diamonds, and fry as directed.

As published

This recipe was extracted from The housekeeper's companion (1883), page 131. The excerpt below is the record exactly as published.

doughnuts will in about ten minutes be of a delicate brown outside, and nicely cooked inside; five or six minutes will cook a cruller; try the fat, by dropping a bit of the dough in; if it is right, the fat will boil up when it is put in; keep the kettle in motion all the time the cakes are in, that they may boil evenly; when the cakes are a fine color take them out with a skimmer on to an inverted sieve. Doughnuts. — Take a pound of flour, a quarter of a pound of butter, three-quarters of a pound of clean brown sugar rolled fine, one nutmeg, grated, and a tablespoonful of ground cinnamon; mix these well together; then add a tablespoonful of baker's yeast, with as much warm milk, with saleratus the size of a pea dissolved in it

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