Raised Connecticut Doughnuts

Ingredients

• One pint of sweet milk
• four eggs
• one teacupful each lard
• yeast
• one teaspoonful each cinnamon
• salt
• nutmeg
• two cupfuls of white sugar

Method

1. 1

   Warm the milk, add the lard and yeast, stir as thick as griddle-cakes; set over night.

2. 2

   In the morning, add the beaten eggs, with the rest of the ingredients, and mix like biscuit dough; when light, cut with a small, round cutter, and let them stand on the moulding-board till light; fry in hot lard, and roll in powdered sugar.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 113. The excerpt below is the record exactly as published.

RAISED CONNECTICUT DOUGHNUTS. One pint of sweet milk, four eggs, one teacupful each lard and yeast, one teaspoonful each cinnamon, salt, and nutmeg, two cupfuls of white sugar

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