Doughnuts

Ingredients

• One cup of sugar
• two and a half tablespoonfuls of butter
• three eggs
• one cup of milk
• four teaspoonfuls of baking powder
• one-quarter of a teaspoonful of cinnamon
• one-quarter of a teaspoonful of grated nutmeg
• one and a half teaspoonfuls of salt
• flour to roll

Method

1. 1

   Cream the butter, and add one-half of the sugar.

2. 2

   Beat egg until light, add remaining sugar, and combine mixtures.

3. 3

   Add three and one-half cups of flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll.

4. 4

   Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness.

5. 5

   Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 245. The excerpt below is the record exactly as published.

Doughnuts. One cup of milk, one-quarter of yeast cake, one-quarter of a cup of lukewarm water, one teaspoonful of salt, one-third of a cup of butter and lard mixed, one cup of light brown sugar, two eggs, one-half a grated nutmeg, flour. Scald and cool milk; when lukewarm, add yeast cake dis- solved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning, add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough ; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thick- ness. Shape with cutter and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar. Doughnuts. One cup of sugar, two and a half tablespoonfuls of butter, three eggs, one cup of milk, four teaspoonfuls of baking pow- der, one-quarter of a teaspoonful of cinnamon, one-quarter of a teaspoonful of grated nutmeg, one and a half teaspoonful of salt, flour to roll. Cream the butter, and add one-half of the sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups of flour, mixed and sifted with bak- ing powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep 360 STANDARD COOKERY. fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. Doughnuts. (Another Method.) Four cupfuls of flour, one and a half teaspoonfuls of salt

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