Doughnuts

Ingredients

• 2 eggs
• 2 cups granulated sugar
• 1 pint milk
• 1 quart flour
• 3 teaspoons Royal Baking Powder
• 1 teaspoon salt
• 1 grated nutmeg
• more flour to make a soft dough

Method

1. 1

   Beat eggs and sugar together.

2. 2

   Add milk and sifted flour with baking powder, salt, and nutmeg.

3. 3

   Mix to a soft dough, roll out, cut into rings or balls, and fry in hot fat until brown.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 42. The excerpt below is the record exactly as published.

Doughnuts and Crullers These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of suffi- cient depth to cover the dough when flrst dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking ; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked flrst as testers. When done the cakes should be drained on unglazed paper, then rolled in pow- dered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough

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