Puffball Doughnuts

Ingredients

• 3 eggs
• 1 cup sugar
• 1 pint milk
• 1/2 teaspoon salt
• 1 teaspoon extract vanilla
• 2 heaping teaspoons Royal Baking Powder
• 2 cups flour
• more flour to make a thick batter

Method

1. 1

   Combine eggs, sugar, milk, salt, vanilla, and baking powder sifted with flour.

2. 2

   Add enough flour to make a thick batter.

3. 3

   Drop by spoonfuls into hot fat and fry until brown.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 41. The excerpt below is the record exactly as published.

1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well- drained huckleberries, more flour to make a very thick batter. Bake in greased dripping- pan, break in squares, serve hot with butter. Individual Short Cakes. — Make short cake, 2. Roll out Ml inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 22 THE ROYAL BAKER AND PASTRY COOK Doughnuts and Crullers These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of suffi- cient depth to cover the dough when flrst dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking ; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked flrst as testers. When done the cakes should be drained on unglazed paper, then rolled in pow- dered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat. Doughnuts, 2. — cup butter, 1 cup sugar, Hi pints flour. Hi teaspoons Royal BaWng Powder, 1 egg, IVi cups milk, 1 teaspoon extract nutmeg. Rub the butter, sugar, and egg to- gether smooth. Sift the flour and powder to- gether, add it to the butter, the milk, etc. Mix into a soft dough ; well flour the board, roll out the dough to ^i inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the pur- pose. Serve with sifted sugar over them. Doughnuts, 3. — % cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, Mi teaspoon grated nut- meg. Add beaten whites last, then ^d enough more flour to make a soft dough. Roll Vi inch thick, cut, and fry as directed. Doughnuts, 4. — Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, Vi cup sugar, M) teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry. German Doughnuts. — Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth ; add Vi teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, Vi cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Roy^ Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts.— 3 eggs, 1 cup sugar, 1 pint milk, Vi teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter

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