Mrs. La Londe's Doughnuts

Ingredients

• One cup sugar
• 2 1/2 tablespoons melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 2 eggs
• 1 1/2 cups milk
• 3 teaspoons baking powder
• Dousman's Best Patent flour to make a soft dough

Method

1. 1

   Handle as little as possible.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 91. The excerpt below is the record exactly as published.

Mrs. La Londe*s Doughnuts. One cup sugar, 2^^ tablespoons melted butter. \\> teaspoon salt, 1/2 teaspoon grated nutmeg, 2 eggs, l^/^ cups nulk, 3 teaspoons baking powder, Dousman's Best ['atent flour to make a soft dough : handle as little as possible. Mrs. Crocker. Doughnuts. One-half cup sugar, 2 eggs, 1 grated nutmeg, 1 cup sweet milk, 1 tablespoon SUPERIOR COOK BOOK 123 lard, 2 toaspoons hakiu- powder. Siir ."nouoh Dousnuurs Hfst Patont fl.uir in to make a still'hattt'r. drop witli teaspoon in hoilino- lanl. Mks. a. M. Coi.K. Calnnict. Mn-li. Crullers. Beat thoroughlv 4 c->is, a.M s oranitr spoons (lar-c size) of sn-ar l.oat well: r, of butter, beat; then 10 spoons of thick sour ]iiilk. 1 hcapm- teaspoon ol soda, salt and Dousnu-in's Best Tatenl flour sutVieient to roll out easdy. Cut witli .iao-,oin,o- 1 !• • 1 < I ,,. 1 Mi;s H A. (iooDVKAi;. iron and Irv m hot lard. ■'"> • Doughnuts. One-half c-u]. butter. 1 cup sugar. ;i e-s. P^ cups milk. ■^ teaspoons baki.i- powder in 1 (luart Dousniairs Best Patent flour, pineli salt, nutnu-- flavor. Make .•« 1 + .. J] M i;s. (ii:o. I>\.\i i-()i;ii. stiir enou.uh to roll. . ■ i. . Raised Doughnuts. One eake eonipressed veast. 1 pint of wanu milk and sutlieient Dousnian's Best Patent flour to nudce a sponge. When light, stir -:., of a .up ol butter with 1 (up of sugar to a eream. add 4 beaten eggs. 1 teaspoon salt,

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