Doughnuts

Ingredients

• 1 1/4 cups sugar
• 1 cup milk
• 3 tablespoons butter
• 4 teaspoons baking-powder
• 3 eggs
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• Flour to roll

Method

1. 1

   Cream butter and add sugar gradually.

2. 2

   Beat eggs until light without separating, then add flour to make a dough that can be handled.

3. 3

   Shape with doughnut cutter and fry in deep fat at uniform temperature.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 14. The excerpt below is the record exactly as published.

Doughnuts. 1 cup scalded milk. 3 tablespoons butter (level). ]/2, yeast cake. 1 cup sugar. 3^ cup lukewarm water. 2 eggs. Nutm.eg or cinnamon to flavor. 1 teaspoon salt. Flour to make a stiff batter. To the scalded milk add the salt, sugar and butter; when cool, add the j-east cake dissolved in water. Then the flour, and let it rise to double its bulk; if too soft to handle, add more flour. Turn on well-floured board and roll to three-quarter inch in thickness. Shape with cutter, lay on floured board and let rise again. Fry in deep fat, drain on paper. Sprinkle with powdered sugar. Doughnuts. 114 cups sugar. 1 cup milk. 3 tablespoons butter 4 teaspoons baking-powder. 3 eggs. }'2 teaspoon cinnamon. 1 teaspoon salt. Flour to roll

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