Doughnuts

Ingredients

• three pints of sifted flour
• a half pound of sugar
• a gill of buttermilk or thick sour milk
• two eggs
• two ounces of butter
• a teaspoonful of soda
• flavoring to taste

Method

1. 1

   Make a well in the flour, add sugar, buttermilk, eggs, butter, soda, and flavoring.

2. 2

   Mix well, adding flour gradually until smooth.

3. 3

   Roll out to half an inch thick, cut into shapes, and fry in boiling lard.

4. 4

   Dust with pulverized sugar when cool.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 82. The excerpt below is the record exactly as published.

three pints of sifted flour. Make a well in the centre, into which put a half pound of sugar, a gill of buttermilk or thick sour milk, two eggs, two ounces of butter, a teaspoon- ful of soda, and flavoring to taste. With the hand mix these ingredients well together, work- 194 COOKING AND CASTLE-BUILDING. ing in the flour gradually, until the dough is very- smooth. It must not, however, be made stiff. Eoll upon the moulding-board half an inch thick, cut in form, and fry in boiling lard. When cool, dust the doughnuts

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