Editor’s Doughnuts
From The universal cookery book, 1887
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 The universal cookery book (1887) by Gertrude Strohm, page 73. The excerpt below is the record exactly as published.
Editor’s Doughnuts. “ One cup of sugar, one of buttermilk, one tea- spoonful of soda dissolved in the milk, one egg, tablespoonful of lard, one-fourth of a nutmeg, and a little cinnamon ; flour to make stiff enough to roll. . Cut in shapes, and drop into boiling lard ; when taken out and partly cool, dip in powdered sugar.” Crullers. “ One cup of sugar, two eggs, one large spoonful of butter, two and a half spoonfuls baking-powder, flour sufficient to roll, flavor to taste. Fry as dough- nuts.” Sour-Cream Cookies. “ One cup of sour cream, one cup of sugar, two eggs, one teaspoonful (not heaping) of soda, a little s'alt, and flour enough to make a soft dough ; flavor with caraway-seeds.” Jumbles. “ One cup of butter, two cups of sugar, one cup of milk, four eggs, one teaspoonful soda, six cups GINGER— SATAPS. 18/ flour, a little nutmeg. Roll them out, cut them with a tumbler and a wine-glass to form a ring ; dust over with the white of an egg, and sift on a little sugar before baking.” Ginger-Snaps. “ One pint of molasses, one-half pound sugar, two tablespoonfuls ginger, one teaspoonful of cinnamon, half pound of butter. Mix well, and roll thin.” Soft Gingerbread. “ Half pint of buttermilk, half pint molasses, half teacup butter, teaspoonful of soda
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