Doughnuts

Ingredients

• 1 cup sugar
• 2 eggs
• y2 cup milk
• 1 sifter flour
• % cup sour cream
• 2 teaspoonfuls baking powder

Method

1. 1

   Cut with biscuit cutter and fry in deep lard.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 32. The excerpt below is the record exactly as published.

Doughnuts. 1 cup sugar; 1 teaspoon salt; 1 cup milk; 1 tea- spoon grated orange peel; 2 eggs; 3 teaspoons baking powder; 1 tablespoon butter. Mix with flour like soft bread dough, roll out one inch thick, cut into rings, let rise until light, then fry in hot lard. IDA HENNERSDORF. — 94 — Doughnuts. IV2 cups yeast; y2 cup butter; 3 eggs; iy2 cups sugar; 1 cup milk; 1 teaspoonful lemon extract; flour enough to make a soft dough. Let rise, roll out and fry in smoking hot lard. MRS. RICHARD HENKE. Doughnuts. 2 cups sugar; 2 eggs; 1 pt. milk; I teaspoon salt: 1 qt. flour; 1 grated nutmeg; 3 teaspoonfuls Royal Baking Powder. Beat well both sugar and eggs, add milk and flour into which the baking powder has been measured. Flour must be added until the dough can be handled. Roll out y2 inch thick, cut in rings or small balls and fry a rich golden brown in a deep kettle of smoking hot fat. MRS. ED. OEHLER, Doughnuts. 3 eggs; 3 tablespoons lard; 1 teaspoon nutmeg; 1*4 cups sour cream; 11/3 cups sugar; 5 cups flour; 2 tea- spoons salt ; V/2 teaspoons soda, Beat whole eggs very lightly, add sugar gradually, beating constantly, add lard and continue beating. Mix and sift flour, nutmeg, salt and soda. Add flour and sour cream alternately. Chill dough, then toss on a slightly floured board; roll y2 inch thick and fry in deep lard. MRS. AUG. GOLD. — 95 — Doughnuts. 1 cup sugar; 2 eggs; y2 cup milk; 1 sifter flour; % cup sour cream; 2 teaspoonfuls baking powder

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