Doughnuts

Ingredients

• Two eggs
• a cup of sugar
• a little nutmeg
• and salt
• a tablespoon melted butter
• three small teaspoons baking powder
• cup and a half of milk
• flour to roll

Method

1. 1

   Let them stand before frying.

Nutrition per serving

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 11. The excerpt below is the record exactly as published.

two eggs, spice, one teaspoon cream tartar, one half teaspoon soda, two and a half cups flour. Six Months Cake. Mrs. Frank Steebins. Two cups sugar, one and a half cups butter, four eggs, one cup molasses, one cup sweet milk, spices to taste, two cups raisins, one cup citron, one cup currants, one teaspoon saleratus, four and a half cups flour. Election Cake. Four pounds flour, two and a half pounds sugar, two pounds butter, one scant quart of milk, eight eggs, one half pint wine two nutmegs, two teaspoonfuls of cinnamon, one teaspoon of cloves, two gills yeast. Make up flour, yeast and milk exactly like bread; when light add other ingredients. When again light add one pound of currants, two pounds of raisins. Bake two hours. Raised Cake. Mrs. Samuel Wells. One and a half cups of bread dough, one cup of sugar, one half cup of butter, one egg, a little soda, nutmeg and cinnamon to taste, a cup full of chopped raisins. Bake as soon as made. 30 Pound Cake. A pound of butter and the same of sugar and f^our, ten eggs, two pounds raisins, one pound currants, half a pound of citron one teaspoon soda, spices if one likes. One Two Three Four Cake. A cup of butter, two of sugar, three of flour, four eggs. Beat well together and bake in cups or pans for twenty minutes. Hoosac Loaf Cake. One and three fourths pounds of flour and the same of sugar, three fourths of a pound of butter, three fourths of a pound of raisins, a pint of milk, four eggs, a glass of wine, one nutmeg, a teaspoon of soda. Aunt Emily's Cake. A cup of butter, two cups of sugar, one cup of milk, four cups of flour, three eggs, a teaspoon of soda, two teaspoons cream tarter, extract lemon, a httle nutmeg, a dash of brandy, one cup of raisins and a cup of citron sliced fine. Bake fifty- five minutes. Little Plum Cakes to Keep Long. 1805. A coffee cup of sugar, a cup of butter, a little less than a quart of flour. Beat the butter to a cream, add three eggs well beaten, a quarter of a pound of currants, the same of citron, the sugar and flour, and a little brandy. Beat all for some time then dredge flour on tin plates and drop the batter on them the size of a walnut. Bake in a brisk oven. Spong;e Cake. Ten eggs, the weight of the eggs in sugar, the weight of five eggs in flour, grated peel and juice of a lemon. Beat the yolks and sugar together till white and creamy, whip the whites to a 31 stiff froth, put together and stir in flour lightly, adding lemon last. This receipt has been used for several generations in one family and is much prized. Shrewsbury Cakes. A pound of butter, three fourths pound of sugar, a little mace, four eggs. Mix and beat with your hand till very light. Put this composition to a pound of flour. Roll it into small cakes. Bake with a light oven. Blueberry Cake. A scant cup of sugar, an egg, a pinch of salt, a cup of milk, two teaspoons baking powder, one and a half cups of berries, flour to make a thick batter. Bake in cups or small tins. Mollic Saundcr's Upper Shelf Gingferbread. Three and a half pounds of flour, a pound of butter, a quart of Sugar-house molasses boiled with the butter, a tablespoon of soda dissolved in warm water, ginger to your taste. Roll it on flat tin sheets and print with corrugated squares made for the purpose. MoUie Saunder's Lower Shelf Gingerbread had no butter in it. These receipts were made by the woman who kept the best bakeshop in Salem about a hundred years ago. Sugfar Gingerbread. A cup of butter, three cups of sugar, two eggs, a half cup of buttermilk, half a cup of cream, a large teaspoon of soda, two tablespoons of ginger. Some salt and flour to mix very stiff. Roll thin, mark with creased roller and cut in squares. Great Grandmother's Gingerbread. Four pounds of flour, two pounds of sugar, a pound and a half of butter, a teaspoon of soda dissolved in tablespoonful 32 rose water or milk, eight eggs, a half teacup of ginger. Roll very thin on flat tin sheets. This is a very old recipe but still in use. Cream Gingerbread. One cup molasses, one egg, one half cup cream, one and a half cups of flour, a teaspoon of soda, ginger and salt to taste. Soft Gingferbread. One cup molasses, one heaping teaspoon ginger, one teaspoon full soda, a little salt, a heaping tablespoon butter, two thirds of a cup of boiling water, two cups of flour. Buttermilk Gingerbread. One and a half cups of molasses, one half a cup of sugar, a cup and a half of buttermilk, a third of a cup of shortening, a little salt, cinnamon and ginger to taste, a teaspoon of soda. Flour to make stiff. Ginger Snaps. Two cups of molasses, a cup of sugar, one of butter, three tea- spoons of ginger and two of soda. Roll very thin and bake in a quick oven. Cream Cookies. A cup of sugar, a cup of thick cream, a level teaspoon of salt, a rounding teaspooon of soda, two and three fourths cups of flour. Caraway Cookies. Mrs. Whiting. One and a half cups of sugar, one cup of butter, one cup of milk, one egg, caraway seeds to taste and flour enough to work. Roll about a quarter of an inch thick. 33 Crullers, Matrimony or Love Knots. Three eggs, a cup of sugar, a tablespoon melted butter, one fourth teaspoon soda, nutmeg, flour to make very stiff. Roll thin, cut in strips and tie in knots, or braid three strips together. Fry dehcately and sprinkle sugar over while hot. Dougfhnuts. Mrs. Arms. Two eggs, a cup of sugar, a little nutmeg and salt, a table- spoon melted butter, three small teaspoons baking powder, cup and a half of milk, flour to roll. Let them stand before frying. Rye Dougfhnuts. Miss Judith Allen. Two quarts of rye flour, two thirds of a cup of lard, a pint of milk, a pinch of soda and a level tablespoonful of salt. Mix very hard. Roll one third inch thick in rounds as large as a saucer, cut in strips like a gridiron and twist each strip. Fry fast and crisp. Raised Dougfhnuts

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