Doughnuts

Ingredients

• 1 pt. flour
• ^ tsp. cinnamon
• I c. sugar
• ^ to f e. milk
• 1 tsp. salt
• 1 egg
• 2 tsp. baking powder
• 1 tsp. butter (melted)

Method

1. 1

   Mix in the order given; add one half cup of milk to the beaten egg, and use enough more milk to make the dough as soft as can be handled.

2. 2

   Take a small portion at a time, roll out one third inch thick, and cut with a ring cutter.

3. 3

   Put the scraps with another portion and roll again.

4. 4

   When all are rolled, fry in deep hot fat.

5. 5

   Turn when brown, and when done drain on paper or in a colander.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 129. The excerpt below is the record exactly as published.

doughnuts it is better to test the heat with a bit of the mixture. It should rise at once to the surface, swell, and begin to brown on the under side. The hot fat hardens the gluten in the dough, and forms a crust through which the fat cannot penetrate; but if the fat be not hot enough, the dough will soak the fat and the cakes will be greasy. If too great a proportion of soda be used, more than can be neutralized, doughnuts will soak the fat. It is not ex- travagant to use eggs in doughnuts, as the albumin in the 250 FRYING DOUGHS 251 eggp hardens quickly, and helps to keep out the fat, and thus makes them more wholesome. Drop cakes, or fried muffins, are mixed soft, and dropped from a spoon into the fat, and shape themselves in cooking. They will also turn over when half done. Doughnuts are mixed stiff, rolled and cut into different shapes, and must be turned over in the fat. After every frying, as soon as the fat is slightly cooled, strain it through a fine cloth into a pail. Never set it away to harden in the frying kettle without straining it, for the flour or crumbs which settle on the bottom will burn easily when it is heated again, and will adhere to anything that may be fried in it. Recipe, No. 172. Fried Rye Muffins 1 c. rye meal. I tsp. salt. f c. flour. 1 egg. 2 tsp. baking powder. 1 c. milk. 1 tbsp. sugar. Mix the dry ingredients thoroughly, beat the egg, add the milk, stir this into the dry mixture. Take up one half tablespoon on the end of a spoon, and with a knife scrape it into the hot fat. When browned try them with a fork; if the dough does not stick they are done. Recipe, No. 173. Doughnuts 1 pt. flour. ^ tsp. cinnamon. I c. sugar. ^ to f e. milk. 1 tsp. salt. 1 egg. 2 tsp. baking powder. 1 tsp. butter (melted)

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