Doughnuts (Yeast with Nutmeg)

Ingredients

• one pint of yeast sponge
• one pound of butter
• one quart of warm milk
• five eggs beaten very light
• two grated nutmegs
• one and three-quarters pound of sugar
• one tea-spoonful of soda

Method

1. 1

   Mix yeast, milk, half the shortening, sugar, and flour.

2. 2

   When light, add remaining ingredients.

3. 3

   Knead in dissolved soda before frying.

4. 4

   Sift powdered sugar over them when done.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 148. The excerpt below is the record exactly as published.

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, spice to taste. Cut or roll into cakes to suit the fancy. Fry in boiling lard. When done, sift sugar over them. Grandmother Cox. DOUGHNUTS. Rub one cupful of butter and two cupfuls of white sugar to a cream, add two eggs well beaten, two cupfuls of sweet milk, and one cupful of yeast. Mix in flour enough to make a dough as soft as you can handle. Let it rise overnight in a warm place; roll the dough out about an inch thick, cut into small cakes, put a raisin in the center of each one and The New Kentucky Home Cook Book. 291 press it in the dough. Have a shallow kettle with about three pounds of lard, put it over the fire where it will melt, then set it forward, and when boiling hot lay in the cakes. In about ten minutes after they are put iu, try one to see if it is done through. Drain them in a sieve, and then roll them in powdered sugar. If the lard gets too hot, move back to a cooler spot on the range. Fry them to a light brown. DOUGHNUTS. Take one pint of yeast sponge, one pound of butter, one quart of warm milk, five eggs beaten very light, two grated nutmegs, one and three-quarters pound of sugar

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