Raised Doughnuts

Ingredients

• Make a sponge as for bread, using a pint of warm water or milk
• a large half cupful of yeast
• add half a cupful of butter or sweet lard
• a coffeecupful of sugar
• a teaspoonful of salt
• one small teaspoonful of soda dissolved in a little water
• one tablespoonful of cinnamon
• a little grated nutmeg
• two well-beaten eggs

Method

1. 1

   Stir in sifted flour until it is the consistency of biscuit dough, knead well, cover and let rise.

2. 2

   Roll the dough out into a sheet half an inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long.

3. 3

   Place them on greased tins, cover well and let them rise before frying in very hot lard.

4. 4

   Sift powdered sugar over them as fast as they are fried, while warm.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 202. The excerpt below is the record exactly as published.

RAISED DOUGHNUTS. Old-fashioned “ raised doughnuts” are seldom seen nowadays, but are easily made. Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast ; when the sponge is very light, add half a cupful of butter or sweet lard, a coffeecupful of sugar, a teaspoonful of salt and one small teaspoonful of soda dissolved in a little water, one tablespoonful of cinnamon, a little grated nutmeg ; stir in now two well-beaten eggs

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