Dropped Doughnuts
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 408. The excerpt below is the record exactly as published.
Dropped Doughnuts. For a large plate of these doughnuts use half a cupful of sugar, two table-spoonfuls of butter, half a cupful of milk, two cupfuls of flour, three eggs, half a teaspoonful of salt, one generous teaspoonful of baking-powder, and a slight grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.