Raised Doughnuts

Name: Raised Doughnuts
Yield: 18 servings
Ingredients: Three cupfuls of sweet milk; one cupful of yeast; one cupful of sugar; one-half cupful of butter; one saltspoonful of salt; flour enough to roll out like biscuits

From Temperance cook book, 1887

Serves 18

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 114. The excerpt below is the record exactly as published.

RAISED DOUGHNUTS. Three cupfuls of sweet milk, one cupful of yeast, flour to make a thick batter. Set this sponge over night. In the morning, add one cupful of sugar, one-half cupful of butter, nutmeg or cinnamon to taste, one saltspoonful of salt, flour enough to roll out like biscuits

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