Raised Doughnuts

Ingredients

• Peel and boil four good sized potatoes
• one and a half cups sugar
• one pint sweet milk
• one-fourth cup (large measure) lard
• a salt-spoon salt
• a little nutmeg
• and cinnamon

Method

1. 1

   Mash the boiled potatoes, add water to gruel consistency, cool, then add yeast and flour.

2. 2

   Let rise, then add remaining ingredients, let rise again, cut out, and fry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 51. The excerpt below is the record exactly as published.

a little nutmeg and salt, one tea-cup sugar, one small tea-spoon soda dissolved; — mix soft.—Mrs. 8. Watson, re a Corn Mra Dovucunuts. A tea-cup and a half boiling milk poured over two tea-cups meal: when cool add two cups flour, one of butter, one and one-half fae ; sugar, three eggs; flavor with nutmeg or cinnamon; let rise till very light; roll about half an inch oe cut in diamond _Bhape, |. Bed boil i in hot lard. Shee CREAM DOUGHNUTS. r Beat one cup each of sour cream and sugar and two eggs to- ther, add level ae soda, a little salt, and flour enough to” | Doce ‘ 1 Fig One egg, a , cup rich milk, a cup sugar, three ate flour, three tea-spoons baking powder, (or one and a half measures Horsford’s — - Bread Preparation). These are made richer by adding one egg, and one tea-spoon butter.—Mrs. Jenks, NortH STAR Dovennuts. One and a half cups sugar, one of sour milk, half cup butter, . one eggs, a level tea-spoon soda, spice to taste, and flour to roll.— Mrs. A. " Palmes, RAISED Dovennurs. Peel and boil four good sized potatoes; mash fine, and pour boil- ing water over them until of the consistency of gruel; let cool, add oe yeast cake, and a little flour; let rise till light, then add one pint | _ sweet milk, one and a half cups sugar, one-fourth cup (large meas- - ure) lard, a salt-spoon salt, a little nutmeg and cinnamon

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