Sour Milk Doughnuts

Ingredients

• Two eggs, beaten light
• one cup of sugar
• three even tablespoonfuls of melted butter
• one cup of sour milk
• one teaspoonful of cream of tartar
• four cups of flour
• half a teaspoonful soda
• one saltspoonful of cinnamon
• one saltspoonful of salt
• Enough more flour to make just soft enough to roll out.

Method

1. 1

   Mix the dough rather soft at first.

2. 2

   Have the board well floured, and the fat heating.

3. 3

   Roll only a large spoonful at first.

4. 4

   Cut into rings with an open cutter.

5. 5

   Mix the trimmings with another spoonful.

6. 6

   Work it slightly till well floured, and roll again.

7. 7

   Roll and cut all out before frying, as that will demand your whole attention.

8. 8

   Remember that the fat should be hot enough for the dough to rise to the top instantly.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.

Sour Milk Doughnuts. {Mrs, Henderson.) Two eggs, beaten light, one cup of sugar, three even table' spoonfuls of melted butter, one cup of sour milk (or if sweet milk be used, add one teaspoonful of cream of tartar), four cups o^ flour, with half a teaspoonful soda, and one salt- spoonful each of cinnamon and salt. Enough more flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Eoll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it slightly till well floured, and roll again. Eoll and cut all out before frying, as that will demand your whole attention. Eemember that the fat should be hot enough for the dough to rise to the top instantly. Doughnuts, No. 2. 1 quart flour. 3^ cup sugar. 3^ teaspoonful salt. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon or nut- meg. 1 egg. Milk enough to moisten to a stiff dough. The Boston Cook Booh. los Doughnuts, No. 3. 1 egg. 1 cup sugar. 1 tablespoonful melted butter. 1 cup milk. 3^ teaspoonful salt. teaspoonful soda. 1 teaspoonful cream of tartar. 1 saltspoonful cinnamon. Flour enough to roll out. Raised Doughnuts. 1 pint risen milk bread dough. 1 tablespoonful melted butter. 1 cup sugar. Spice to taste. 2 eggs. Flour enough to roll out. These are more wholesome than those made with soda. Crullers. {A. W.) 1 tablespoonful melted butter. 2 heaping tablespoon fuls sugar. 1 egg, 3'olk and white beaten sep- arately. saltspoonful cinnamon or mace. % saltspoonful salt. Flour enough to roll out. Eoll the dough one fourth of an inch thick. Cut in rectangular pieces, two and a half by three and a half inches ; then make five in- cisions lengthwise, cutting to within one third of an Fig. 5. Cruller. Fig. 6. Cruller after Folding. inch at each end. Take up every other strip, fold each strip together slightly in the middle, and drop them into hot fat. io6 The Boston Cook Booh "Wonders, or Cheats. Beat one egg ; add one saltspoonful of salt

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