Doughnuts

Ingredients

• one quart of milk
• one and three-quarter pounds sugar
• three-quarters of a pound of butter
• four eggs
• two nutmegs
• one yeast cake

Method

1. 1

   Make a sponge in the mornings with all the milk, yeast and eggs, and half the butter and sugar.

2. 2

   At night add the remainder with sufficient flour to stiffen it.

3. 3

   Next morning make into small biscuits and when very light, fry them in boiling lard.

As published

This recipe was extracted from Kirmess cook book (1907), page 187. The excerpt below is the record exactly as published.

DOUGHNUTS. Miss Munsell, Rye, N. Y. One quart of milk, one and three-quarter pounds sugar, three-quarters of a pound of butter, four eggs, 486 KIRMESS COOK BOOK. two nntmegB, one yeast cake

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