Fried Cakes

Ingredients

• 1 large spoon melted butter
• 3 teaspoons baking powder
• 2 cups sugar (scant)
• 1 saltspoon cinnamon
• 1 cup milk
• 1 teaspoon salt
• 4 eggs, medium sized
• Flour to roll

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 260. The excerpt below is the record exactly as published.

Fried cakes keep moist longer when made with brown sugar than when made with any other kind. The time required to fry is 3 to 5 minutes. DOUGHNUTS. {Extra Nice). 1 cup sour cream. 1 teaspoon salt. 1 cup sour milk. 1 teaspoon soda (heaping). 1 cup sugar (heaping). Flour to roll. 3 eggs. Beat yolks and sugar together, add cream, milk, salt, beaten whites and flour containing soda. Fry in smoking hot fat. Excel- lent. EAISED DOUGHNUTS. 1 cup outter and lard mixed. 1 cup yeast. 2 cups sugar. 3 eggs, beaten. 1 cup warm water. Salt and spices. Rub the butter and lard into a ({navt of sifted flour, add 1 even tablespoon uf sail, and spic-es if liked; pul Ihc water in the flour, 340 DOUGHNUTS, CRULLERS, ETC. then the beaten eggs, then the sugar; now mix all together, and add flour enough to mold into a soft dough; let it rise over night, knead down again in the morning, let it lie on the moldings board until it begins to rise again, then roll out and cut in rings or make into twists, and fry in hot fat. A cup of washed and dried Zante currants are nice in these cakes. Zdnte Currants are not really currants at all; they are small grapes grown in Zante, which is an island near the western coast of Greece. They are cultivated on an immense plain u..- der the shelter of the mountains, and when gathered and dried in the sun and air they are stored in magazines until ready for shipment. Zante produces about 9,000,000 lbs. of these currants zante oubbants. annually. Zante currants are rather indigestible. PLAIN DOUGHNUTS — Use 1 cup new milk, 1 level teaspoon of salt, 1 heaping teaspoon of baking powder sifted into 2 cups of flour; mix all together, and add a little more flour if needed, but the cakes are better to be made quite soft. Do not mold the dough but place it on the molding^board, flatten the dough down with the hands until it is about an inch thick, cut into shape and fry in hot fat. Powdered sugar can be dredged over them when served, if liked. OHIO DOUGHNUTS. — L^se 3 eggs, 1 cup sugar, 2 cups new milk, 1 teaspoon salt, a little nutmeg, and flour enough to permit the spoon to stand ux^right in the mixture; add 2 teasj)oons baking powder and beat until very light. Drop by the dessertspoonful into hot fat. They will not absorb the fat, and are as digestible as any doughnuts. COFFEE DOUGHNUTS — Use one cup sour milk, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of soda; make the flour as soft as you can handle it; then make into twists or rings, and fry in hot fat. These are not rich but are nice in the morning with coffee. CREAM DOUGHNUTS. — Beat 1 cup sour cream, 1 cup mgar and 2 eggs together; add 1 teaspoon soda, a little salt andr flour enough to roll. CRULLERS. 1 cup butter. 3 eggs. 2 cups sugar. Spice to laste. 2 cups sour milk. 2 teaspoons baking powder Use flour to stiffen; cut out and fry. CAROLINA CRULLERS. Butter size of egg. 3 eggs. 1 cup sugar. Flour enough to roll. FKITTERS B41 FRIED CAKES 1 large spoon melted butter. 3 teaspoons baking powder. 2 cups sugar (scant). 1 saltspoon cinnamon. 1 cup milk. 1 teaspoon salt. 4 eggs, medium sized

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