Rich Doughnuts

Ingredients

• a quart of flour
• a cupful of sugar
• three table-spoonfuls of butter
• four eggs
• one gill of milk
• the grated rind of one lemon
• half a nutmeg, grated
• half a teaspoonful of salt
• two teaspoonfuls of baking-powder

Method

1. 1

   Mix the baking-powder, salt, and nutmeg with the flour, and rub the mixture through a sieve; then rub the butter into the flour.

2. 2

   Beat the eggs until light, and beat in the sugar and grated lemon rind.

3. 3

   Add the milk, and then pour the liquid upon the dry ingredients.

4. 4

   Sprinkle the moulding-board with flour.

5. 5

   Put a small piece of dough upon it, and after rolling down to the thickness of about an inch, cut with a round cutter that removes a piece from the centre.

6. 6

   Fry the doughnuts in lard for about six minutes.

7. 7

   On taking from the fat, drain them well; afterward sprinkle with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 409. The excerpt below is the record exactly as published.

Rich Doughnuts. These are made of a quart of flour, a cupful of sugar, three table-spoonfuls of butter, four eggs, one gill of milk, the grated rind of one lemon, half a nutmeg, grated, half a teaspoonful of salt, and two teaspoonfuls of baking-powder

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