Doughnuts

Ingredients

• Put about 1½ lbs. of lard
• Beat 1 egg thoroughly
• ½ cup sugar
• ½ teaspoon salt
• about ½ of a nutmeg
• 1 tablespoon of the melted lard
• ½ cup of sour milk
• ½ teaspoon of soda
• flour enough to make a stiff dough
• a scant ½ teaspoon baking powder

Method

1. 1

   Melt lard, beat egg, add sugar, salt, nutmeg, vanilla, and melted lard.

2. 2

   Mix in sour milk with soda, then gradually add flour until stiff.

3. 3

   Roll out, cut shapes, and fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 378. The excerpt below is the record exactly as published.

DOUGHNUTS.— Put about 1^2 lbs. of lard on stove to melt (or about 3 inches deep in pan). Beat 1 egg thoroughly; add K> COOK COUNTY COOK BOOK 553 cup sugar (put through sieve), Y^ teaspoon salt, about Yz of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even Y^ cup of sour milk into which has been stirred a Yi teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ^ teaspoon baking powder in it, until like stifif cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right tem- perature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 ^z^, 1 cup light brown su- gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough

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