Doughnuts II
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
No method was recorded for this recipe.
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 100. The excerpt below is the record exactly as published.
Doughnuts II Ingredients : i c. sugar 3 tbsp. butter i c. thick sour milk i tsp. soda (beaten to a froth) | tsp. nutmeg flour to make a soft dough \ tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.