Doughnuts

Ingredients

• one cup sugar
• one cup milk
• two eggs
• three tablespoons of melted butter
• three teaspoons baking powder
• nutmeg
• little salt
• flour enough to roll nicely

Method

1. 1

   Mix all ingredients, cut with a round cutter, and fry in hot lard.

2. 2

   Shake in powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 94. The excerpt below is the record exactly as published.

doughnuts and pastry. NO. 18. PEANUT COOKIES. Mrs. Victor A. Costa, 1151 East Eleventh street, Los An- geles.— Cream two tablespoons butter and one cup of supar; add three beaten eggs, one- fourth teaspoon salt, four tablespoons milk; add two cups chopped peanuts and flour enough to roll thin. Moderate oven to bake light brown. NO. 19. CREAM CAKES. Ada C. Whit- man, 3131 Baldwin street, Los Angeles.— <Pour one cup boiling water into one-half cup butter, then place it on the stove in a stew pan, and bring it to a boil; add one cup sifted flour and let it boil Ave minutes; stir all the time. Then add three well-beaten eggs and a little soda. Drop on buttered pan in twelve spoonfus. Cream for filling: One-half cup sugar, three tablespoons flour, one egg. Stir this into one cup of boiling milk; add pinch of salt and stir until thick. Flavor. NO. 20. CREAM FRITTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —Stir into one pint of sweet milk one and one-half pints flour which has been previously mixed with two heaping teaspoons baking powder; add six eggs well beaten, one tea- spoon of salt and lastly one pint of good sweet rich cream. Drop this mixture from a tablespoon into hot lard and fry same as doughnuts. NO. 21. CUP CAKE. Miss C. L. Pooley, 1826 South Hope street, Los Angeles. — Cream together one cup of butter and two of sugar; when white like hard sauce add the beaten yolks of four eggs, mix all well. Now gradu- ally beat in three cups of sifted flour, in which two teaspoons of baking powder have been mixed; add a very scant cup of milk, using it alternately with the flour till the whole is a stiff batter. Then add the whites of the eggs beaten until they will not slip from the dish; stir lightly in, and the cake mixture is made. NO. 22. DOUGHNUTS. Mrs. J. Hollywood, 280 Henrietta Court, Pasadena, Cal.— One cup sugar, one cup milk, two eggs, three table- spoons of melted butter, three teaspoons bak- ing powder, nutmeg and little salt, and flour enough to roll nicely

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