Doughnuts

Ingredients

• One cup of sugar
• one cup of buttermilk
• two eggs
• two tablespoons of melted butter or lard
• one teaspoon baking powder in flour
• one-half teaspoon soda
• a little salt
• nutmeg
• Not mix very stiff

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 103. The excerpt below is the record exactly as published.

Doughnuts. One cup and a half of sugar, one egg and a half, six table- spoonfuls of melted lard, two cups of milk, four small teaspoon- New Century Cook Book. 201 fuls of baking powder, grated nutmeg, flour to stiffen. Knead very little. Mrs. John F. Pershing. Corn Meal Doughnuts. Two cups wheat flour, two cups corn meal, a little salt, three-fourths cup New Orleans molasses, two eggs, one spoon- ful cream tartar, three-fourths of a spoonful of soda, sweet milk sufficient to just moisten the whole. Make into balls and fry in boiling lard. These are to be eaten hot for breakfast, split open and spread with butter. Drop Fried Cake. One-half cup sugar, two eggs, sugar and eggs beaten to- gether, a little salt, one cup of sweet milk, a little grated nut- meg, two teaspoons baking powder, flour to make as thick as cup cake. Put on end of spoon and drop in hot lard. When brown roll in powdered sugar. Mrs. Russell. Doughnuts. One cup sugar, one cup of sweet milk, one tablespoonful melted butter, four teaspoonfuls baking powder sifted in four cups of flour. Mrs. K. Plattenburg. Doughnuts. One cup of sugar, one cup of buttermilk, two eggs, two tablespoons of melted butter or lard, one teaspoon baking pow- der in flour, one-half teaspoon soda, a little salt and nutmeg. Not mix very stiff

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