Doughnuts

Ingredients

• Yolks of 4 eggs
• or 2 whole eggs
• 1 c. sugar
• 3 tb. melted butter
• 0.5 c. milk
• and 0.5 c. water
• 4 ts. baking powder
• ts. salt
• ts. each cinnamon and nutmeg
• ts. each cinnamon and nutmeg
• 3 or 4 tb. powdered sugar

Method

1. 1

   To the beaten eggs add sugar and butter.

2. 2

   Beat well, add water and milk, then 2 c. flour sifted with the baking powder, salt, and spices.

3. 3

   Add more flour till of the right consistency.

4. 4

   Toss one third of the mixture on a floured board.

5. 5

   Knead lightly.

6. 6

   Roll to 0.5 inch or more in thickness.

7. 7

   Cut with a doughnut cutter and fry in deep fat.

8. 8

   Drain well.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 64. The excerpt below is the record exactly as published.

doughnuts put a definite weight of lard and any fats used locally for frying, in kettles of the same size. Fry an equal number of dough- FATS — FRYING, AND PASTRY 147 nuts in each. Weigh the lard and the other fats which are left after frying, computing the amount and cost of the fats used. Estimate the cost of frying a dozen doughnuts in each kind of fat. Rule for testing fat. — When the fat begins to smoke, drop in an inch cube of bread from the soft part of the loaf. If it browns in forty seconds the temperature is right for frying any cooked mixture, as croquettes; if it browns in sixty seconds it is right for uncooked mixtures, as doughnuts. Fried Potatoes Wash and pare potatoes. Slice thinly on a vegetable slicer into a bowl of ice water. Let stand an hour, drain, and dry between towels. Fry in hot fat, stirring while frying to make them brown evenly. When a light brown put into a colander. Sprinkle lightly with salt. French Fried Potatoes Select small potatoes of uniform size. Wash, pare, and cut into eighths lengthwise. Soak 1 hour in cold water. Dry well and fry in hot fat until the center of the potato is cooked. Drain well in a colander or on brown paper. Sprinkle with salt, and serve. Doughnuts Yolks of 4 eggs or 2 whole eggs \ ts. salt 1 c. sugar \ ts. each cinnamon and nutmeg 3 tb. melted butter Flour to make a dough just \ c. milk and \ c. water stiff enough to handle, about 4 ts. baking powder 4 c. To the beaten eggs add sugar and butter. Beat well, add water and milk, then 2 c. flour sifted with the baking powder, salt, and spices. Add more flour till of the right consistency. Toss one third of the mixture on a floured board. Knead lightly. Roll to \ inch or more in thickness. Cut with a doughnut cutter and fry in deep fat. Drain well. 148 DOMESTIC SCIENCE Doughnuts should come quickly to the top of the fat, brown slightly on one side, then be turned to brown on the other. If the fat is not hot enough, they will absorb fat ; if too hot, they will brown before sufficiently risen. When they are slightly cool, put them in a paper bag, one at a time, with 3 or 4 tb. powdered sugar

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