Doughnuts

Ingredients

• One cup sugar
• one teaspoon salt
• one of nutmeg
• one cup of milk
• two cups flour
• two teaspoons baking powder

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 19. The excerpt below is the record exactly as published.

DOUGHNUTS, GINGER- BREADS AND COOKIES Doughnuts One cup of sugar, brown or white, Now add an egg, and beat it light, A little salt, with spice to taste, Baking powder, too, must now be placed ; Three teaspoonfuls bought of Gillett, I find as good as any yet, One cup of milk now stir together, They will prove as light as any feather; Just flour enough to roll them out, But you must mind what you're about, And keep your lard at proper heat — You'll find these doughnuts hard to beat. Molasses Doughnuts One cup of molasses, one egg, one rounded tablespoon of butter, two-thirds cup of milk, two teaspoons of cream of tartar, one of soda, one-half teaspoon of nutmeg and ginger, or cinna- mon, little salt and flour to roll and handle nicely. Sour Milk Doughnuts Two eggs well beaten, add one cup of sugar, one cup of sour milk, one teaspoon of soda in the milk to foam, teaspoonful of melted butter, a little salt, nutmeg, and don't forget to add a pinch of ginger to make them light. Now sift in flour with one teaspoonful of any kind of baking powder or one of soda and one- half of cream of tartar in the flour. Mix soft. They are fine rolled in sugar when hot. Doughnuts One cup sugar, one teaspoon salt, one of nutmeg, one cup of milk, two cups flour, two teaspoons baking powder

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