Doughnuts

Ingredients

• Two eggs
• one cup sugar
• one cup sweet milk
• half teaspoonful salt
• two teaspoonfuls baking powder
• flour to make it roll easily

Method

1. 1

   Mix all ingredients and roll out to cut into doughnuts.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 110. The excerpt below is the record exactly as published.

half teaspoonful soda, one teaspoonful cream tartar; vanilla flavor. Drop in pan from a teaspoon and drop apart. Bake. Miss Maurice. MACAROONS FLAVORED WITH LEMON. Beat the yolks of four eggs light together with one pound of powdered white sugar and whisk the whites of four eggs to a stiff froth. Beat into the beaten eggs and sugar the grated peel of one lemon and half a teaspoonful of grated nutmeg. Mix in lastly and in small quantities the frothed whites and six ounces of flour. Roll the mixture into small balls, rub over with butter, lay them on a buttered paper, leaving a space between each, and bake in a hot oven. Mrs. M. J. Connell. "maids OE HONOR.” One cupful sour milk, one cupful sweet milk, one table- spoonful melted butter, yolks of four eggs, juice and grated rind of one lemon. Put both kinds of milk together in a double 188 landmarks club cook book. boiler; let it become sufficiently heated to set the curd. Then strain off the milk and rub the curd through a strainer. Add butter to the curd, the sugar, well beaten yolks of eggs and lemon. Line patty-pans with rich puff pastry, fill with the mix- ture; bake until firm in the center, from ten to fifteen minutes. f. s. c. NUT PATTIES. One cup butter, one cup sugar, one cup flour, one cup finely chopped nuts, pinch of salt, one egg. Beat the egg until very light, add sugar and beat again; then stir in flour and nuts until smoothly mixed. Drop in spoonfuls on a greased tin and bake in a moderately quick oven to a delicate brown. Josephine A. Seaman. QUEEN CAKES. Beat two ounces of butter to a cream, add two ounces of fine sugar and beat till light ; add one egg, beat a little, then add a second. Then stir in lightly three ounces of flour, half a teaspoonful of baking powder and a little lemon flavoring. Grease eight or nine little patty-pans, sprinkle at the bottom of each a few cleaned currants, and fill with the cake mixture. Bake in a quick oven for about ten minutes. Two cups granulated sugar, one cup butter (warmed), four eggs, three cups flour, one teaspoon baking soda dissolved in tablespoon hot water, two teaspoons cinnamon, one teaspoon allspice, one bowl English walnuts, one pound black dates cut in small pieces. Mix in this order and drop in greased tins in very small quantities, and bake in quick oven. Mrs. E. R. Hull. ROCK CAKES. Half pound butter, one pound flour, half pound sugar, forty drops essence of lemon, two eggs, half glass of brandy. Rub butter to a cream, add flour and then sugar. Mix the whole with two beaten eggs and brandy. Drop on tins and bake half an hour. F. S. C., England. CAKE. 189 SHREWSBURY CAKES. Two-thirds cup butter, two-thirds cup sugar, one egg, rind of one lemon grated, enough flour to make a stiff dough. Cream butter and sugar, grate in rind of lemon, add egg, mix, sift in flour, roll very thin, cut in fancy shapes. Bake in a moderate oven until a very pale brown. Keep in air-tight tins. Kate E. Whitaker. VICTORIA CAKES. Four cups flour, one cup sugar, two teaspoonfuls baking powder, rind of one lemon grated, one cup candied cherries, apricots, etc., cut in small pieces ; one cup butter, three eggs, a little milk. Sift flour, sugar and baking powder. Rub in the butter, add rind of lemon and candied fruits. Beat eggs slightly and mix with quarter cup milk. Mix this with flour, etc., to make a stiff dough. Divide into about sixteen por- tions. Place on a greased baking sheet, brush over with beaten egg and place a piece of cube sugar on each piece. Bake about twenty minutes. Kate E. Whitaker. WALNUT WAEERS. One coffeecup walnut meats, slightly broken, but not chopped, one cup brown sugar, three tablespoons flour (not too heaping if you want wafers waxy), half teaspoon baking powder, third teaspoon salt, two eggs. Mix sugar, eggs and salt, then add flour with baking powder, and lastly the nuts. Drop on buttered tins, letting it run together as thin as pos- sible. Bake quickly a light brown, and when done cut into squares. Mrs. Borglum, Sierra Madre. WALNUT WAFERS. One cup brown sugar, two eggs well beaten, one cup wal- nuts, three tablespoons flour, pinch salt. Drop on buttered tins. D. H. walnut wafers. Half pound brown sugar, half pound walnut meats, two eggs (beaten), three tablespoons flour, quarter teaspoon bak- ing powder, half teaspoon salt. Beat the eggs well, put in the LANDMARKS CLUB COOK BOOK. sugar, sift the flour, baking powder and salt mixed, and stir them in; add walnut meats and stir well together. Take a teaspoonful of the batter and drop in buttered pans, leaving considerable space, when they will spread to desired size. Bake to a light brown. Mrs. John H. Norton. DOUGHNUTS, CRULLERS, ETe.. CRULLERS. Two tablespoonfuls sugar (sifted), one tablespoonful lard (when melted), one egg, a little salt. Flavor with nutmeg. Knead in enough flour so they will roll out to cut with a cruller cutter. They need a great deal of kneading, so as to be fine grained. Fry in hot lard like doughnuts. Mrs. W. H. Maurice. NEW YORK NEW YEAR S CRULLERS. Eight tablespoons sugar, six tablespoons butter, six eggs. Beat together thoroughly and stiffen well with flour (working it in as for very stiff cookies). Roll as thin as pastry and cut in fancy shapes with a “jiggering wheel,” and fry in hot lard. Season with powdered cinnamon and add half a tea- spoonful of salt. Mrs. E. P. Eeuls. DOUGHNUTS. Two eggs, one cup sugar, one cup sweet milk, half tea- spoonful salt, two teaspoonfuls baking powder, flour to make it roll easily

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