Doughnuts
From The Edwardsville cook book, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Edwardsville cook book (1906), page 47. The excerpt below is the record exactly as published.
DOUGHNUTS. Mrs. James Timnell. % cup sugar. 2 eggs. % cup milk. teaspoon salt, teaspoon cinnamon or nut- 1 teaspoon butter, meg. 1 teaspoon baking powder. Melt butter, add sugar, add beaten yolks, then milk, flour and baking powder ; the well beaten whites last. Flour enough to roll out, not more flour than can help. DOUGHNUTS. Mrs. R. C. 1 cup sugar. 1 cup clabber milk. 1 level teaspoon soda. 1 level teaspoon salt. y^ teaspoon nutmeg. Barnett. 1 heaping teaspoon baking powder. Butter, size of hickory nut. Flour to make dough like bis- cui
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