Raised Doughnuts
From The household cook book, 1902
Serves 3
A cup of washed and dried Zante currants are nice in these cakes.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 260. The excerpt below is the record exactly as published.
AISED DOUGHNUTS. 1 cup outter and lard mixed. 1 cup yeast. 2 cups sugar. 3 eggs, beaten. 1 cup warm water. Salt and spices. Rub the butter and lard into a ({navt of sifted flour, add 1 even tablespoon uf sail, and spic-es if liked; pul Ihc water in the flour, 340 DOUGHNUTS, CRULLERS, ETC. then the beaten eggs, then the sugar; now mix all together, and add flour enough to mold into a soft dough
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