Jelly Doughnuts (Bismarts)
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 26. The excerpt below is the record exactly as published.
Jelly Doughnuts (Bismarts). The same dough as Raised Doughnuts. Break and roll up like biscuits, only smaller; let raise some, then flatten, lay in the center a teaspoonful of jam or hard jelly
Cook this with the app: pantry check, scaling, and the assistant.