Raised Doughnuts
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 97. The excerpt below is the record exactly as published.
RAISED DOUGHNUTS. Mrs. D. D. Diffenbaugh. Take light dough the size of a small loaf bread, work into this one cup butter and lard mixed. Two efgs beaten in one pint sugar. Mix thoroughly in the dough and knead, but not as stiff as bread. Let rise, then work down, la}- on the board and cut out and let the dough get very light and fry in hot lard, adding cinnamon to flavor. FINGERS. Mrs. M. I. Pairchild. One scant cup of butter; one cup of sugar, two cups of flour, two eggs and two teaspoons of baking pow- der, roll out and cut in cakes about an inch and one- half wide and three inches long, bake in a quick oven. HAMLETS OR HERMITS. One and a half cups of sugar, three-fourth cup but- ter and lard mixed, two eggs, two small teaspoons cin- namon, one of cloves one nutmeg, one-half teaspoon soda dissolved in one-half cup of sour milk, one tea- spoon of baking powder, one cup seeded and chopped raisins. Flour to make stiff enough to drop from tea- spoon on buttered pan. A moderate oven. HICKORY NUT DROP CAKES. Mrs. Anna Owens Hinkley, Chicago. Two coffee cups sugar, one coffee cup butter, three eggs, one cup sour cream, two teaspoons soda stirred into the cream, one teaspoon baking powder stirred into the flour, three and one-half cups of flour, one cup of nuts. Flavor to taste. HICKORY NUT KISSES. Mrs. H. B. Smith. Three eggs (whites), two cups of nuts, cup and one- half pulverized sugar. Grease paper with butter and bake in moderate oven. J CAKES 205 MACAROONS. Mrs. W. J. Sanborn. The whites of three eggs; beaten to a stiff froth, one- half pound powdered sugar, one-half pound grated cocoanut (or any other nuts), one-half pint rolled crackers, one teaspoonful extract bitter almond. Drop on buttered tins and bake light brown. MARGUERITES. Mrs. Ella C. McMillan, Roseville. Butter long branch crackers and put three half Eng- lish walnuts on each cracker. Beat white of an egg stiff and add to it one heaping tablespoon powdered sugar. Spread this over the nuts and cracker and set in the oven to brown. • One egg will cover eight crack- ers. MARGUERITES. Miss Minnie Babcock. Twelve large round crackers, whites of two eggs beaten
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Cook this with the app: pantry check, scaling, and the assistant.