Very Fine Doughnuts

Ingredients

• Half a pound of butter
• a tablespoonful of lard
• three-quarters of a pound of white sugar
• five eggs
• one and a half pints of milk
• a coffeecup of home-made yeast
• a little cinnamon and nutmeg
• mix them with flour enough to make a stiff dough

Method

1. 1

   Heat the sugar and milk together, mix with flour to make a stiff dough.

2. 2

   Melt the butter and lard together, pour over the dough, and work in with hands.

3. 3

   Add the eggs beaten separately, cinnamon, nutmeg, and yeast.

4. 4

   Set overnight in a warm place.

5. 5

   When light, pinch off pieces the size of a walnut, handle as little as possible, roll lightly, and drop in boiling lard.

6. 6

   When brown, take out and sift powdered sugar over them.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 118. The excerpt below is the record exactly as published.

▼ery Fine Doughnuts. Half a pound of butter, a tablespoonful of lard, three-quarters of a pound of white sugar, five eggs, one and a half pints of milk, and a coffeecup of home-made yeast. Heat the sugar and milk together, mix them with flour enough to make a stiff dough, melt the butter and lard together, and pour them hot over the dough, and work it well in with the hands ; add the eggs beaten separately, a little cinnamon and nutmeg

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