Fried Dough

Ingredients

• Two cups of flour
• one teaspoon baking powder
• yolk of one egg
• pinch of salt
• one tablespoon butter
• about half a cup of water

Method

1. 1

   Sift together the flour, salt, and baking powder; rub in the butter and mix to a stiff paste with the yolk of egg and water.

2. 2

   Knead two minutes, then roll out very thinly and cut into rounds.

3. 3

   Fry in hot fat and when golden brown drain and sift sugar over them.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.

Two cups of flour, one teaspoon baking powder, yolk of one egg, pinch af salt, one tablespoon butter, about half a cup of water, sift together the flour, salt and baking powder; rub in the butter and mix to a stiff paste with the yolk of egg and water. Knead two minutes, then roll out very thinly and cut into rounds. Fry in hot fat and when golden brown drain and sift sugar over them. Biscuits b One sifterful of flour, two tablespoons of lard, two teaspoons baking powder, one teaspoon salt. 34 The Toronto Cook Book Muffins Cream one-third cup butter, add quarter cup sugar, quarter teaspoon salt, one egg beaten light, three-quarters cup milk, three cups sifted flour, four level teaspoons baking powder; bake in hot buttered gem tins for twenty-five minutes. Graham Muffins One small cup flour, one-half cup Graham flour, one-half cup sugar, two teaspoons baking powder, one cup milk; mix all ingredients together and just before ready to put in gem pans, add melted butter size of an egg; bake twenty minutes in hot oven. — G. D. P. Mrs. Langton's Muffins Cream one-third cup butter, add gradually half cup sugar and quarter teaspoon salt, one egg beaten light, three-quarters cup milk, three cups sifted flour, four level teaspoons baking powder. Bake in hot buttered gem tins for twenty-five minutes. Lovely Muffins One and a half cups flour, pinch of salt

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