Doughnuts

Ingredients

• One quart new milk
• four eggs
• one cup of yeast
• one cup of butter
• two cups of sugar
• one large nutmeg
• stir in your flour until very thick

Method

1. 1

   Scald milk and stir in flour until thick.

2. 2

   Beat eggs with sugar, add butter, then yeast.

3. 3

   Let rise overnight.

4. 4

   In the morning, add nutmeg and enough flour to make a soft dough.

5. 5

   Let rise again, roll out, cut, and fry.

As published

This recipe was extracted from The new home cook book (1896), page 141. The excerpt below is the record exactly as published.

DOUGHNUTS. Mrs. H. M. Riddle, Evanston. One pint milk, one teacup yeast ; put yeast in milk, stir in flour and let it rise over night ; in the morning add VALUABLE RECIPES. 359 two teacups sugar, one teacup lard, two eggs, one tea- spoon soda ; work in flour and let it rise very light ; add nutmeg or cinnamon to suit taste. DOUGHNUTS. Mrs. Benham. Two cups milk, one cup sugar, one-half cup butter, one-half cup lard, one cup sponge yeast, two eggs ; add flour to make a stiff dough ; let it rise ; when light roll it out, and after they are cat out let them stand on the moulding board until light. Fry in hot lard, and when hot dip them in pulverized sugar. DOUGHNUTS. Mrs. H. W. Loomis, Rockford, IH. One quart new milk, four eggs, one cup of yeast, one cup of butter, two cups of sugar, one large nutmeg ; at night, take one quart scalding milk, and stir in your flour until very thick

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