Doughnuts
From The Pattern cook-book, 1890
Serves 18
Best to scald the milk before using for the sponge.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 166. The excerpt below is the record exactly as published.
upful of water, then add the milk, and flour enough to make a thick batter, and set it in a warm place to rise. When light, add the other ingredients, and knead the same as bread, adding flour to make a dough. Set the dough to rise, and when light roll it out half an inch thick, cut out with a doughnut-cutter, and leave the doughnuts in a warm place to rise. As soon as they are perfectly light fry them in hot fat. In making these doughnuLS set the sponge about three o'clock in the afternoon, knead it at night the same as bread, and mold and cut out on the following morning. In tbi^ way the time of rising does not interfere with other and is not hurried. It is best to scald and co * 'Ik before using it for the sponge, thus preventing a -luuce of its becoming sour. Roll the doughnuts in contc. lon- ers' suirar when cold. 382 THE PATTEKN COOK-BOOK. CRULLERS. Three eggs. One tea-spoonful of salt. Flour to thicken. Three table-spoonfuls of milk. Six table-spoonfuls of melted butter. Six table-spoonfuls of sugar. Rub the butter, salt and sugar together, add the beaten eggs and the milk
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Cook this with the app: pantry check, scaling, and the assistant.