Doughnuts

Ingredients

• 1 cup of flour
• another cup of flour
• milk
• sugar
• butter
• a level teaspoonful of cinnamon
• half a nutmeg
• a pinch of salt

Method

1. 1

   Beat eggs, sugar, and butter together, add milk, spice, and flour; put another cup of flour on molding-board, turn the dough out on it and knead until stiff enough to roll out to a quarter-inch thick; cut in squares; make three or four long incisions in each square; lift by taking alternate strips between the finger and thumb; drop in hot lard and cook as doughnuts.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 342. The excerpt below is the record exactly as published.

half a nutmeg1, a level teaspoonful of cinnamon. Beat eggs, sugar and butter together , add milk, spice and flour ; put another cup of flour on molding-board, turn the dough out on it and knead until stiff enough to roll out to a quarter-inch thick ; cut in squares ; make three or four long incisions in each square ; lift by taking alternate strips between the finger and thumb ; drop in hot lard and cook as doughnuts. GREEN CORN FRITTERS. Grate green corn from the cob, and allow an egg and a half for every cup, with a tablespoonful of milk or cream ; beat the eggs well ; add the corn by degrees, beating very hard; salt to taste. Put a table- spoonful of melted butter to every pint of corn ; stir in the milk and thicken with just enough flour to hold them together — say a tablespoon- ful for every two eggs. Fry in hot lard, as you would fritters, or cook upon a griddle, like batter cakes ; eaten at dinner or breakfast these always find a cordial welcome. JOLLY BOYS. One cup of sour milk, half a level teaspoonful of soda (dissolve soda in a little of the sour milk with a pinch of salt), one egg beaten light, one or two tablespoonfuls (think the children will like two), of molasses. Mix rye meal with the milk, to the consistency of a thin bat- ter, and then add Indian meal until the batter becomes a stiff one. Last of all stir in the egg. Drop from' tablespoon (about half a spoonful at a time), into a kettle of boiling drippings or lard, and brown as you would crullers or fried cakes. If they are rightly made they will pop over themselves when done on ore side, in a light and buoyant manner, and that's why they are called " jolly boys." GRIDDLE CAKES. APPLE PANCAKES. Make one quart of batter as for any other pancake, and add one cup of finely chopped apple. The latter must be stirred each time a spoon- ful is taken out in order to equalize it. CREAM PANCAKES. Mix the yolks of two eggs, well beaten, with a pint of cream, two ounces of sifted sugar

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