Doughnuts

Ingredients

• 2 eggs
• 1 cupful of sugar
• 4 tablespoonfuls of melted lard
• 1 cupful of sour milk
• 1 teaspoonful of soda
• a pinch of salt
• flour enough to make a soft dough

Method

1. 1

   Beat the eggs and sugar together, add melted lard, sour milk, soda, salt, and flour enough to make a soft dough.

2. 2

   Roll out, cut in rings using two sizes of cake cutters, and fry in hot lard.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 78. The excerpt below is the record exactly as published.

cupfuls of sugar, three eggs, and one teaspoon- ful of soda. Beat the eggs for one minute, add the sugar and beat again, then put in the butter (soft and melted), the cream and the soda dissolved in a very little water, and flour enough to make a very soft dough; roll out, cut with a cake cutter, and bake in a brisk oven. Sugar Cookies No. 2. Rub to a cream two cupfuls of sugar and one of butter, add a cupful of sweet milk, and two teaspoonfuls of soda and flour enough to roll without stick- ing. Cut in round or square cakes, and bake in a quick oven. Jumbles. Beat together three eggs, and one and one- 134 Drop Cakes, Cookies and Fried Cakes quarter cupfuls of sugar, add a cupful of soft butter, three tablespoonfuls of sour milk, one-quarter teaspoonful of soda, and flour enough to mix stiff; when rolled out, sift sugar over the top, cut in rings and bake in a quick oven. Almond Cookies. One-half pound butter, one-half pound of sugar, one and one-quarter pound of flour, five beaten eggs, one heaping tea- spoonful of baking powder, flavor with al- mond extract; mix to a smooth dough; roll to a quarter of an inch in thickness, brush with the beaten white of an t'g'g and sprinkle thickly with chopped almonds; bake in a quick oven. The Almond. Cocoaiiut Cookies. Stir together two cupfuls of sugar, one cupful of butter, two eggs, one tea- spoonful of soda dissolved in a little milk, and the meat of one medium sized cocoanut grated fine, add flour enough to roll, and bake in a quick oven. Lemon Cakes. One pound of sugar, one-half pound of butter, one pound and three ounces of flour, three eggs; the grating of two lemons; mix the butter, sugar, lemon grating and eggs together, mix in the' flour, and set on ice or in a cool place for two or three hours, then roll out, cut in small round cakes, brush with beaten tg^, and bake in a quick oven. Card Cakes. Take one cupful each of sugar, butter, molasses, and sour milk; add two teaspoonfuls of soda, two of ginger, two of cinnamon, and a pinch of salt; mix in enough flour to roll out, cut in cakes four inches wide and five inches long; when in the pan mark with a knife across the top, about half an inch apart. Bake in a quick oven. Ginger Cookies. One cupful of molasses, one of sugar, one of sour milk, one of butter or fried meat fat, one tea- Drop Cakes ^ Cookies and Fried Cakes 135 spoonful of soda, one tablespoonful of ginger; stir well together and add enough flour to make a soft dough ; cut in round or square cakes, and bake in a quick oven. Ginger Cookies No. 2. One cupful of molasses, one of sugar, one of butter or pork drippings, one-half cupful of boiling water, a small tablespoonful of soda, dissolved in the hot water, and a tablespoonful of ginger; add enough flour to roll out without sticking and bake in a quick oven. Ginger Snaps. One coffee cupful of New Orleans molasses, one of butter, and one of sugar. Put in a sauce pan, set on the stove and let come to a boil; then take off and add a teaspoonful of soda and a tablespoonful of ginger; mix in enough flour to roll out easily, roll out very thin, and bake in a quick oven. Little Currant Cakes. Stir to a cream three cupfuls of sugar, and three-fourths of a cupful of butter, add one cupful of buttermilk, four beaten eggs, five cupfuls of flour, one tea- spoonful of soda, and a heaping cupful of currants; mix well and bake in buttered patty pans. Hermits. One cupful of butter, one and one-half cupfuls of nice brown sugar, three eggs, one cupful of stoned and chopped raisins, one teaspoonful of soda dissolved in two tablespoonfuls of milk, nutmeg, cinnamon and cloves to taste, and flour enough to roll out; cut in squares and bake in a moderately quick oven. Cream Puffs. Stir together in a saucepan one cupful of butter with two of flour; when well mixed add half a pint of boiling water, stir smooth, and when it boils set aside to cool, when cool, add five eggs and beat for two or three minutes; cover the bottom of a baking pan with buttered A Currant Bush. 136 Drop Cakes, Cookies and Fried Cakes paper and drop the mixture on it in small spoonfuls, or it can be put in muffin rings. Bake for twenty-five or thirty minutes in a brisk oven. Cream for Filling. Boil one pint of milk, heat to- gether I cupful of sugar, 2 eggs and Yi cupful of flour, stir this into the boiling milk and let it cook for three minutes; flavor with lemon or vanilla; cut a circular piece out of the top of each pufif, fill with the custard and replace the top, Sclairs. One pint of m^ilk, 6 ounces butter, 8 ounces corn starch, ten eggs. Boil the milk and butter together, add the corn starch and boil for three minutes. After remov- ing the paste from the fire, let cool, and then add the eggs one at a time and beat thoroughly; bake in oval-shaped patty pans; when done, cut open and fill with whipped cream, flavored to taste; make an icing for the tops flavored the same as the whipped cream. Chocolate Eclairs. Make the same as above, fill the center of the cakes with vanilla custard, and ice with chocolate icing. Transparent Puffs. Mix together i pint of water, 2 ounces butter, 6 ounces corn starch, then beat in 5 whole eggs and the whites of five. Beat well and bake in patty pans or in small spoonfuls on buttered paper. Doughnuts. Beat 2 eggs and i cupful of sugar to- gether, add 4 tablespoonfuls of melted lard, i cupful of sour milk, I teaspoonful of soda, a Doughnuts, pinch of Salt, seasoning to suit taste and flour enough to make a soft dough

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