Doughnuts

Ingredients

• 1 c. sugar
• 2§ tbsp. butter
• 2 eggs
• 1 c milk
• 1 tsp. cinnamon
• 2J tsp. baking powder
• 1 tsp. nutmeg
• 1^ tsp. salt
• 2 c. flour

Method

1. 1

   Cream butter and half the sugar, beat eggs and add remaining sugar.

2. 2

   Combine mixtures, add milk.

3. 3

   Sift dry ingredients and add to mixture, adjusting flour for handling.

4. 4

   Roll to 1 inch thick, cut into shapes, fry in deep hot fat, and drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 111. The excerpt below is the record exactly as published.

DOUGHNUTS Lesson XXXIII Doughnuts may be used in place of cake. They should not be eaten often for they are not wholesome or easily digested, owing to the fact that they are fried in fat. Starch should be partly digested in the mouth and if the fat, which is not digested until it reaches the intestine, surrounds the starch, it com- pels starch digestion to take place there also, thus overworking the intestine and sometimes resulting in indigestion. Doughnuts should not be fried in bubbUng fat. If bubbUng, it soaks more easily into the food. The fat should be deep enough to cover the doughnuts. Lard or drippings are usually used as a frying medium. Butter bums before any of the fats, and therefore is not so good for frying. Olive oil would be a good fat to use, were it not so expensive, for it does not burn readily. The fat should be tested by dropping in a small piece of dough. When the doughnuts are taken from the fat, they should be drained on brown paper. Doughnuts — Home Recipe. 1 c. sugar, 2§ tbsp. butter, 2 eggs, 1 c milk, \ tsp. cinnamon, 2J tsp. baking powder, i tsp. nutmeg, 1^ tsp. salt, 2 c. flour

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