Plain Doughnuts
From Temperance cook book, 1887
Serves 24
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 114. The excerpt below is the record exactly as published.
PLAIN DOUGHNUTS. One and one-half cupfuls of sweet milk, one and one-half cup- fuls of buttermilk, one-half cup of sugar, one small teaspoon- ful of soda, two teaspoonfuls of cream-tartar, even teaspoonful CAKE. 191 of Equity baking-powder, two eggs, well beaten. Mix very soft, season with nutmeg. Fry in hot lard. DOUGHNUTS — Very fine. One cupful of powdered sugar, one pint of sweet milk, three teaspoonfuls of Equity baking-powder,
Cook this with the app: pantry check, scaling, and the assistant.