Doughnuts, No. 3
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.
1 teaspoonful soda. 2 eggs. Rye flour to make a stiff drop batter. Fry as in the preceding rule. Sour Milk Doughnuts. {Mrs, Henderson.) Two eggs, beaten light, one cup of sugar, three even table' spoonfuls of melted butter, one cup of sour milk (or if sweet milk be used, add one teaspoonful of cream of tartar), four cups o^ flour, with half a teaspoonful soda, and one salt- spoonful each of cinnamon and salt. Enough more flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Eoll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it slightly till well floured, and roll again. Eoll and cut all out before frying, as that will demand your whole attention. Eemember that the fat should be hot enough for the dough to rise to the top instantly. Doughnuts, No. 2. 1 quart flour. 3^ cup sugar. 3^ teaspoonful salt. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon or nut- meg. 1 egg. Milk enough to moisten to a stiff dough. The Boston Cook Booh. los Doughnuts, No. 3. 1 egg. 1 cup sugar. 1 tablespoonful melted butter. 1 cup milk. 3^ teaspoonful salt. teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon. Flour enough to roll out.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.