Ryzon Christmas Doughnuts

Ingredients

• 2 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) flour
• yi level teaspoonful salt
• I tablespoonful {}4 ounce) butter
• I level cupful {}4 pound) sugar
• 1 level teaspoonful grated nutmeg
• 2 eggs
• I teaspoonful lemon extract
• I cupful {}4 pint) milk

Method

1. 1

   Sift flour twice with Ryzon and salt, and set aside.

2. 2

   Cream butter, sugar, and nutmeg together, add eggs well beaten, and beat for five minutes.

3. 3

   Add extract, milk, and flour.

4. 4

   Turn out on a floured baking board and roll out one-fourth inch thick; cut with a doughnut cutter and fry in plenty of smoking hot fat.

5. 5

   Drain well on paper and cool.

6. 6

   Roll in powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

RYZON CHRISTMAS DOUGHNUTS 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. I tablespoonful {}4 ounce) butter. I level cupful {}4 pound) sugar. 1 level teaspoonful grated nutmeg. 2 eggs. I teaspoonful lemon extract. I cupful {}4 pint) milk

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