Doughnuts

Ingredients

• One quart of flour
• a teaspoonful of salt
• one of soda
• two of baking powder
• one heaping cup of fine brown sugar
• one teaspoonful of ground cinnamon
• half a one of mace or nutmeg
• one spoonful of butter
• two or three beaten eggs

Method

1. 1

   Mix all ingredients as in general directions for cake.

2. 2

   Roll out, cut in shapes, and fry brown, taking them out with a fork into a sieve set over a pan that all fat may drain off.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 114. The excerpt below is the record exactly as published.

doughnuts. Doughnuts. First put on the lard, and let it be heating gradually. To test it when hot, drop in a bit of bread ; if it browns as 3^ou count twenty, it is right. Never let it boil furi- ously, or scorch. This is the rule for all frying, whether fritters, croquettes, or cakes. One quart of flour into which has been sifted a teaspoon- ful of salt, and one of soda if sour milk is used, or two of baking powder if sweet milk. If cream can be had. CAKE. 229 use part cream, allowing one large cup of milk, or cream and milk. One heaping cup of fine brown sugar ; one teaspoonful of ground cinnamon, and half a one of mace or nutmeg ; use one spoonful of butter, if you have no cream, stirring it into the sugar. Add two or three beaten eggs ; mixing all as in general dkections for cake. They can be made without eggs. Roll out ; cut in shapes, and fry brown, taking them out with a fork into a sieve set over a pan that all fat may drain off. Cut thin, and baked brown in a quick oven, these make a good plain cooky. Ginger Snaps. One cup of butter and lard or dripping mixed, or dripping alone can be used ; one cup of molasses ; one cup of brown sugar ; two teaspoonfuls of ginger, and one each of clove, allspice, and mace ; one teaspoonful of salt, and one of soda dissolved in half a cup of hot water ; one Stir together the shortening, sugar, molasses, and spice. Add the soda, and then sifted flour enough to make a dough, — about three pints. Turn on to the board, and knead well. Take about quarter of it, and roll out thin as a knife-blade. Bake in a quick oven. They will bake in five minutes, and will keep for months. By using only fom' cups of flour, this can be baked in a loaf as spiced gingerbread ; or it can be rolled half an inch thick, and baked as a cooky. In this, as in all cakes, experience will teach you many variations. Plain Gingerbread. Two cups of molasses ; one of sour milk ; half a cup of lard or drippings ; f oui' cups of floui' ; two teaspoonfuls 230 CAKE. of ginger, and one of cinnamon ; half a teaspoonful of salt

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