Doughnuts

Ingredients

• two or three heaping teaspoonfuls of Equity baking-powder
• one quart of flour
• beat two eggs
• one coffeecup of sugar
• a teacupful of new milk
• season with nutmeg

Method

1. 1

   Mix all together, reserving a little flour for rolling out.

2. 2

   Fry in hot lard.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 114. The excerpt below is the record exactly as published.

DOUGHNUTS. Three cupfuls of sweet milk, one cupful of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cupful of sugar, one-half cupful of butter, nutmeg or cinnamon to taste, one saltspoonful of salt, flour enough to roll out like biscuits. Knead well and set to rise. WThen light roll out and cut into cakes, and let them get light and fry in hot lard. PLAIN DOUGHNUTS. One and one-half cupfuls of sweet milk, one and one-half cup- fuls of buttermilk, one-half cup of sugar, one small teaspoon- ful of soda, two teaspoonfuls of cream-tartar, even teaspoonful CAKE. 191 of Equity baking-powder, two eggs, well beaten. Mix very soft, season with nutmeg. Fry in hot lard. DOUGHNUTS — Very fine. One cupful of powdered sugar, one pint of sweet milk, three teaspoonfuls of Equity baking-powder, two eggs, piece of butter the size of an egg, one-half nutmeg. Beat the sugar, butter and eggs together till very light, add the milk and flour, with the baking-powder; mix very soft, roll out an inch thick, cut with a round cutter, not larger round than a walnut, with a hole in the center. You can get one made at any tin shop for a trifle. The beauty of the doughnut is to have it in shape like a ball. Fry in hot lard, and when done, roll in powdered sugar. DOUGHNUTS. Mix by sifting two or three times, two heaping teaspoonfuls of Equity baking-powder, with one quart of flour; beat two eggs with one coffeecup of sugar, adding a teacupful of new milk

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