Doughnuts No. 3
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 8. The excerpt below is the record exactly as published.
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, drop in hot lard. Mrs. M. Ream. CREAM DOUGHNUTS. Heat two eggs, one cup sour cream and one cup sugar together, add a level tea¬ spoon soda, a little salt and flour enough to roll. Mrs. I. K. Wells, Athens, Mich. DOUGHNUTS NO. 2. Two eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one- half teaspoon baking powder, three table¬ spoons lard. Mrs. (J. E. Holrien, Manisti(iue, Mich. DOUGHNUTS NO 3. One cup sugar, one cup sour milk, one egg, one-half teaspoon soda, flour to make a soft dough
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