Doughnuts

Ingredients

• Dissolve three cakes of compressed yeast
• in one quart of lukewarm milk
• add flour to make a moderately stiff sponge
• two teaspoonfuls of salt
• five ounces of butter
• five ounces of lard
• one pound of sugar
• one pint of lukewarm milk
• six eggs
• spices to suit taste
• a little extract of lemon
• and flour to make dough as soft as can be handled

Method

1. 1

   Let the dough get light, roll out and cut with round cutters.

2. 2

   Place on a floured table until light, then fry in lard.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 83. The excerpt below is the record exactly as published.

DOUGHNUTS: Dissolve three cakes of compressed yeast in one quart of luke- warm milk; add flour to make a moderately stiff sponge. Let sponge get well ready, then add two teaspoonfuls of salt, five ounces of butter, five ounces of lard, one pound of sugar, one pint of lukewarm milk, six eggs, spices to suit taste, a little extract of lemon, and flour to make dough as soft as can be handled

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