Doughnuts (Yeast)

Ingredients

• a cake of dry yeast
• one and one-half pounds of flour
• one table-spoonful of butter
• one table-spoonful of lard
• one-half pound of white sugar
• spice to taste

Method

1. 1

   Dissolve yeast in warm milk-water.

2. 2

   Make a sponge with yeast, flour, and warm milk.

3. 3

   When light, add remaining ingredients to make a soft dough.

4. 4

   Cut or roll into cakes and fry in boiling lard, sifting sugar over them when done.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 147. The excerpt below is the record exactly as published.

one table-spoonful of lard, one nutmeg. Make into a soft dough, roll thin, and bake in a quick oven. RICH JUMBLES. Take two pounds of flour, one pound of sugar, three- fourths cupful of butter, four eggs beaten very light, one- half cupful of cream, one tea-spoonful of baking-powder. Flavor with a little nutmeg and a few drops of bitter al- monds. Mrs. J. H. Kobixsox. The New Kentucky Home Cook Book. 289 SAND TARTS. Take one and one-half pint of brown sugar, one-half pint of butter, two eggs, enough flour to roll, one tea-spoonful of vanilla. Roll out thin, and cut into squares. Beat the whites of two eggs to a stiff froth. In the center of each cake put a small tea-spoonful of the white of egg, a little sugar, a blanched almond, and a little cinnamon. Bake quickly to a light brown. CHOCOLATE JUMBLES. Take one cupful of butter, two cupfuls of sugar, three cupfuls of flour, two cupfuls of grated chocolate, one tea- spoonful of soda, two tea-spoonfuls of cream of tartar. Mix the soda and cream of tartar through the flour; cream the butter and sugar together, add the beaten yelks, then the well-whipped whites and flour alternately, stirring the choc- olate in lightly the last thing. Roll thin, and bake in rather a quick oven. Mrs. William Davis. COCOA-NUT TEA CAKES. Take one pound of sugar, one tea-cupful of butter, seven eggs beaten separately, two grated cocoa-nuts. Roll out, and bake. GERMAN TEA CAKE. Take one pound of sugar, one pound of butter, one pound of flour, one table-spoonful of whisky, two raw eggs, ten hard-boiled yelks mashed until the lumps disappear, then add the butter, sugar, whisky, and flour. Roll thin, sprinkle sugar over the dough, cut and bake quick. A little more flour may be needed, but the dough must not be stiff. Mrs. William Massle. CRULLERS. Take three pounds of flour, one pound of powdered sugar, eight eggs beaten separately, one-half pound of butter, one nutmeg. Wash the salt out of the butter, cream it and the 19 200 The New Kentucky Home Cook Booh. sugar together, add the beaten eggs and flour. Fry in boil- iug lard. While hot, sift powdered sugar over them. CRULLERS. Take five eggs, three cupfuls of sugar, one-half cupful of butter, one-half of a nutmeg, one-half pint of sour milk, one- half pint of sweet milk, one tea-spoonful of soda. Roll, cut out, and fry in boiling lard. Miss Sallie Keckeey. DOUGHNUTS. Take three eggs, three cupfuls of sugar, one-half pint of buttermilk, one tea-spoonful of soda, one-half pint of sweet milk, butter the size of an egg, spice to taste. Melt the but- ter in the warm sweet milk, work the eggs, sugar, and but- termilk together, then add enough flour to make the dough about as stiff as soda biscuit. Fry in boiling lard. While the cakes are hot, sift powdered sugar over them. Mrs. H. Bierbower. DOUGHNUTS. Take a cake of dry yeast or half a cake of quick yeast, dissolve it in a little milk-warm water. For this quantity of yeast, use one and one-half pounds of flour and enough warm milk to make a sponge. Set it to rise. When light, use sufficient flour to make a soft dough, beat two eggs very light, one table-spoonful of butter, one table-spoonful of lard, one-half pound of white sugar

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