Raised Doughnuts II

Ingredients

• 2 medium sized potatoes
• 1 pt boiling milk
• % cup sugar
• % cup butter
• 2 well-beaten eggs
• i/^ yeast cake
• flour to mould

Method

1. 1

   Boil and mash the potatoes, stir into boiling milk, add salt and sugar.

2. 2

   Let cool, then add eggs and dissolved yeast.

3. 3

   Let rise, add butter and flour, let rise again, roll and cut, then fry in hot lard and roll in powdered sugar when cooled.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 54. The excerpt below is the record exactly as published.

2 well-beaten eggs, 1 cup yeast, a little grated nutmeg and flour to mix in a loaf. Let rise over night, 85 8 6 FARM AND HOME COOK BOOK and in the morning roll out 1 inch thick. Cut with cookie or biscuit cutter. Let stand until light, and then fry in hot fat. — [Mrs. F. F. B., O. Raised Doughnuts 11 Boil and mash 2 medium sized potatoes, stir them into 1 pt boiling milk, add a little salt, and % cup sugar. Set aside until lukewarm, then add 2 well-beaten eggs, and i/^ yeast cake dissolved in a little vvarm water. Let this rise until light, then add V2 cup butter, and flour to mould. Let rise once more in a warm place (takes about 4 hours), and then roll and cut about % inch thick. Let them rise again, and fry in hot lard. When cooled, roll in powdered sugar. — [M. B., 111. Raised Doughnuts II

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