Doughnuts No. 1

Ingredients

• One and one-half cups sugar
• one-half cup lard
• one and one-half cups milk
• four teaspoons baking powder
• one teaspoon salt
• one nutmeg
• flour enough to mix

Method

1. 1

   Mix all ingredients and drop into hot lard.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 7. The excerpt below is the record exactly as published.

one-half cup lard, two eggs, one teaspoon so<la, two tea.sp<Hms cream of tartar, five table- sp<xuis boiling water, flavor to taste. .Mr.s. J. Smith, Hartville. HANOVER CHRISTMAS COOK¬ IES. One pound sugar, one-fmirth pound butter, yolks of five eggs, one teaspcxm stMla put in dry, two table8|MX)n8 thick milk, when rolled out wash them with the yolks of eggs, sprinkle with sugar and cinnamon, bake. Miss .Makc.aret M. .Miller. COOKIES WITHOUT EGOS. Two cups soft white sugar, one cup lard, one cup sour milk, two even tea¬ spoons soda, flour to make a soft dough. Mrs. F. Schumacher, Hartville, O. MRS. ROGER’S COOKIES. One-half cup butter, one egg well beaten, one-half cup milk, one and a half cups sugar, two teaspixuis baking powder, nutmeg and Hour. COOKIES WITHOUT EGGS. One cup butter, one and one-half cups sugar, a small cup of sweet milk, large teasp<K)n baking powder sifted with Hour or (sour milk with half tea.siH)on scxla) ndl out, sprinkle with coarse sugar and hickorynut meats. Cut into forms and bake in a quick oven. Hanover. CHOCOLATE COOKIES. One-half cup butter, two cups sugar and three eggs, three cups of flour, three teasjMHms baking powder, one-half cup Baker’s chocolate, flavor with vanilla, put sugar, flour, chocolate and baking pow¬ der together, and stir thoroughly, then put butter, eggs and vanilla in some other dish and whip well, then add a little at a time the dry part and stir all the time. C. B. GINGER COOKIES NO. 1. Two cups sugar, one cup molasses, one cup lard, two egg.s, one-half cup cold water, one tea.sp(M)n ginger, three tea- spdons soda, one teasi)oon each of cloves and cinnamon. Mr.s. Dr. Bauer. THE PENNSYLVANIA HERMAN COOK ROOK. 18 GINGER COOKIES NO. 2. One pint molasses, one enp sugar, one cup lard, one cup sour milk, four tea¬ spoons soda, ginger to taste, heat mo- Insses, lard and sugar, then put in milk when partly cool, stir in flour, let stand over night, roll out next morning and hake. Mrs H.Oeotz, llartville. GINGER SNAPS. One pint X. O molasses, let come to a boil, then add one-half pint sugar, one- half pint lard and butter mixed, one tea¬ spoon ginger, cloves and cinnamon, one teaspoon soda dissolved in a large spoon¬ ful boiling water, add a little sprinkle of salt and pepper, flour to make a stiff dough, roll thin. .Mrs. F. Strassner, Canhm, O. DROP CAKES. Three eggs, one cup lard, one cup mo¬ lasses, one cup brown sugar, one table¬ spoon ginger, one tablespoon soda, one teacup boiling water, disvsolve soda in tlie water, five cups unsifted flour, mix well, drop in spoonfuls into a slightly greased pan, ahont three inches apart. .Mrs. M. Keam. DOUGHNUTS. OAT MEAL CRACKERS. Two cups brown sugar, two cups oat meal, one-half cup butter, one half cuj) hot water, scant teaspoon soda in part of the hot water, flour to make them very stiff, roll very thin. DOUGHNUTS NO. 1. One and one-half cups sugar, one-half cnp lard, one and one-half cups milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix

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