Doughnuts
From Machias Cook Book, 1899
None
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 10. The excerpt below is the record exactly as published.
DOUGHNUTS. RAISED DOUGHNUTS. At noon take i pint of warm milk, i cup of sugar, J^ cup of yeast, a little salt, and set a sponge, making it rather thick and quite warm. Let it rise till night, then add i cup sugar, nearly Yz cup lard, 2 eggs, ^ teaspoon soda, nutmeg, flour to knead into a soft dough. Let it rise until morning, then make up into small balls and rise till light, fry and roll in sugar. Julia Thaxtlr. DOUGHNUTS. 2 cups sugar, 3 eggs, 3 tablespoonfuls sour cream, 2 teaspoonfuls soda, 2 cups sour milk, nutmeg, salt, butter yi size of an egg
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