Doughnuts
From The Fredericksburg home kitchen cook book, 1921
MRS. RICHARD HENKE.
Presented as published in 1921. 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 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
Cook this with the app: pantry check, scaling, and the assistant.