Doughnuts, 5

Ingredients

• 1 cup milk
• 1/2 cup sugar
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 3 eggs
• 1 tablespoon melted butter
• enough more flour to make a soft dough

Method

1. 1

   Scald milk, add sugar, and cool.

2. 2

   Combine with sifted flour, salt, baking powder, beaten egg whites, and melted butter.

3. 3

   Roll, cut, and fry.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 42. The excerpt below is the record exactly as published.

1 tablespoon melted butter, 1 teaspoon flavoring, Vi cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Roy^ Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts.— 3 eggs, 1 cup sugar, 1 pint milk, Vi teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which s^on will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Crullers. — IVi cups sugar, 1 cup mUk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, Vi tea- spoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 quart flour, Vi cup lard, Vi cup butter, 1 cup sugar, IVi teaspoons Royal Baking Powder, % pint milk, 2 eggs, 1 tea- spoon extract nutmeg. Sift the flour, sugar, and powder together ; rub in the lard and but- ter ; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board ; cut into strips about Vi inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar. Crullers, 3. — 2 cups brown sugar, IVi cups butter, 6 eggs, Vi nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough. Roll, cut with jagging-iron, fry as directed. Crullers, 4. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and Vi tea- spoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roil in sugar. Dutch Crullers. — 2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, V4 teaspoon salt, 1 teaspoon Royal Baking Powder, suffi- cient flour to mix to a soft dou^h. RoU out, cut in squares, cut several times m center with jagging-iron ; fry brown in kettle of deep smoking-hot fat. Fried Cakes. — 2Vi cups flour, 2 teaspoons Royal Baking Powder, Vi cup milk, Vi tea- spoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry materials together. Add beaten eggs, mUk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper. Doughnuts, 5. — Scald 1 cup milk, add Vi cup sugar, stir till dissolved, and cool. Add 1 Vi cups flour sifted with V4 teaspoon salt and 2 teaspoons Royal Baking Powder, the well- beaten whites 3 eggs, 1 tablespoon melted but- ter, and enough more flour to make a soft dough

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