Doughnuts (Another Method)

Ingredients

• Four cupfuls of flour
• one and a half teaspoonfuls of salt
• one and three-quarter teaspoonfuls of soda
• one and three-quarter teaspoonfuls of cream of tartar
• one-quarter of a teaspoonful of grated nutmeg
• one-quarter of a teaspoonful of cinnamon
• one-half tablespoonful of butter
• one cup of sugar
• one cup of sour milk
• one egg

Method

1. 1

   Put flour in shallow pan, add salt, soda, cream of tartar, and spices.

2. 2

   Work in butter with tips of fingers, add sugar, egg well beaten, and sour milk.

3. 3

   Stir thoroughly and toss on board thickly dredged with flour; knead slightly, using more flour if necessary.

4. 4

   Pat and roll out to one-fourth inch thickness, shape, fry, and drain.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 245. The excerpt below is the record exactly as published.

one and a half teaspoonfuls of salt, yolks of two eggs, whites of two eggs, two tablespoonfuls of melted butter. Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as waffles. Raised Waffles. One and three-quarters cup of milk, one teaspoonful of salt, one tablespoonful of butter, one-quarter of yeast cake, one- quarter of a cup of lukewarm water, two cups of flour, yolks of two eggs, whites of two eggs. Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as waffles. By using a whole yeast cake the mixture will rise in one and one-half hours. Fried Drop Cakes. One and one-third cups of flour, two and one-half teaspoon- fuls of baking powder, one-quarter of a teaspoonful of salt, STANDARD COOKERY. 359 one-third of a cup of sugar, one-half cup of milk, one egg, one teaspoonful of melted butter. Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper. Rye Drop Cakes. Two-thirds of a cup of rye meal, two-thirds of a cup of flour, two and one-half teaspoonfuls of baking powder, one- half teaspoonful of salt, two tablespoonfuls of molasses, one- half cup of milk, one egg. Mix and si£t dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as fried drop cakes. Raised Doughnuts. One cup of milk, one-quarter of yeast cake, one-quarter of a cup of lukewarm water, one teaspoonful of salt, one-third of a cup of butter and lard mixed, one cup of light brown sugar, two eggs, one-half a grated nutmeg, flour. Scald and cool milk; when lukewarm, add yeast cake dis- solved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning, add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough ; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thick- ness. Shape with cutter and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar. Doughnuts. One cup of sugar, two and a half tablespoonfuls of butter, three eggs, one cup of milk, four teaspoonfuls of baking pow- der, one-quarter of a teaspoonful of cinnamon, one-quarter of a teaspoonful of grated nutmeg, one and a half teaspoonful of salt, flour to roll. Cream the butter, and add one-half of the sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups of flour, mixed and sifted with bak- ing powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep 360 STANDARD COOKERY. fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. Doughnuts. (Another Method.) Four cupfuls of flour, one and a half teaspoonfuls of salt, one and three-quarter teaspoonfuls of soda, one and three- quarter teaspoonfuls of cream of tartar, one-quarter of a tea- spoonful of grated nutmeg, one-quarter of a teaspoonful of cinnamon, one-half tablespoonful of butter, one cup of sugar, one cup of sour milk, one egg. Put flour in shallow pan, add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers, add sugar, egg well beaten, and sour milk. Stir thoroughly and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness, shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards. Doughnuts. (Another Method.) Two cups of sugar, four eggs,* one and one-third cups of sour milk, four tablespoonfuls of melted butter, two teaspoon- fuls of soda, two teaspoonfuls of salt, two teaspoonfuls of bak- ing powder, one teaspoonful of grated nutmeg. Flour. Mix ingredients in order given; shape, fry, and drain as previously described. Crullers. One-quarter of a cup of butter, one cup of sugar

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