Queen of Doughnuts
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Pinch off pieces as large as a walnut, roll into balls, let rise, roll out some, and cut in rings.
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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 8. The excerpt below is the record exactly as published.
I teaspoon salt . i egg Sift the baking powder into flour enough to make a soft dough, say one quart or more of flour. Roll out one-half inch thick or less, then cut in strips and twist, or cut with cutter, then with smaller cutter cut a hole in center and fry in fat. Queen of Doughnuts. I cup butter i ^ cups sugar I small cup yeast i ^ pints milk 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.