Plain Doughnuts

Name: Plain Doughnuts
Ingredients: two pounds, or pint cups, fuU of light risen dough; half a pound of butter; one half pound of sugar; one half pint of milk; three eggs; a little cinnamon and nutmeg

From La cuisine creole, 1885

Add a little flour to stiffen the dough.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 56. The excerpt below is the record exactly as published.

PLAIN DOUGHNUTS. Take two pounds, or pint cups, fuU of light risen dough; add to it half a pound of butter, one half pound of sugar, one half pint of milk, three eggs, a little cinnamon and nutmeg

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