Doughnuts

Ingredients

• half a cupful of sugar
• two table-spoonfuls of butter
• half a cupful of milk
• two cupfuls of flour
• three eggs
• half a teaspoonful of salt
• one generous teaspoonful of baking-powder
• a slight grating of nutmeg

Method

1. 1

   Beat the butter to a cream, and beat the sugar into it.

2. 2

   Add the grated nutmeg, the salt, and the eggs, yolks and whites, beaten separately.

3. 3

   Now add the milk, and finally the flour, with which the baking-powder should be mixed.

4. 4

   Beat vigorously for a minute.

5. 5

   Drop this batter by teaspoonfuls into fat, and cook for about five minutes.

6. 6

   Drain on brown paper, and sprinkle with sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 408. The excerpt below is the record exactly as published.

Doughnuts. For a large plate of these doughnuts use half a cupful of sugar, two table-spoonfuls of butter, half a cupful of milk, two cupfuls of flour, three eggs, half a teaspoonful of salt, one generous teaspoonful of baking-powder, and a slight grating of nutmeg

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