Doughnuts

Ingredients

• One cup of sugar
• 2 eggs
• 2 tablespoons of melted butter
• 7/3 cup of milk
• 2 even teaspoons of B. Powder
• 1 even teaspoon of soda
• flour enough to roll
• salt and nutmeg

Method

1. 1

   Mix all ingredients to form a dough, roll out, cut into shapes, and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 7. The excerpt below is the record exactly as published.

Doughnuts Take a quart of laised coffee caKc dough, i cup of milk, I egg, -nd i cup of butter, flour enough to niaxe a stiff dough, then let raise light, roll it cut an inch thick, and cut out like cookievS. and then let them raise light, then fry in lard, when cold to serve, rcll in powdered ^ugar. /\/\iss ^ille pepmeyer. 1619 Thul Str. Egg Muffins Cuart and a half of sifted flour, 3 eggs, the whites and yolks beaten ^eperately, 3 teacupsful of sweet indx, I teaspocnful of salt, i tablespoonful of sugar, 2 tablespoonful of butter, 2 heaping teaspconful of B; Powder, sift together flour, suerar, sail, andB. Pow- der, rub in the butter and the beaten eggs and milk, mix quicKly into smooth batter ( a little thinner than lor griddle cakes ) fill mm'fin pans well greased with butter, % full Eai:e 15 or 20 minutes in hot oven. f/iss jV^aude Qpitzmueller. 507 Wood vStr. Idas DoiigliiiUts -3 One cup of niiJk, r cup of sugar, 2 eggs well tcatcn, seperately, 2 teaspoons of melted butter, i teaspoon 01 salt, mix sugar \vith vvliites, then with yelks, and ac.a butter, 2 large teaspoons of E. Powder, flour enough to make a stiff dough, fUvor with nutmeg or vanilla. Mfs Edward pepnicj/er. 1323 Corse Str. Doughnuts One cup of sugar, 2 eggs. 2 tablespoons of melted butter, 7/3 cup of milk, 2 even teaspoons of B. Powder I even teaspoon of soda, flour enough to roll, salt and nutmeg

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