Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Raised Doughnuts
  Rye Drop Cakes Doughnuts I  
CONTENTS · BIBLIOGRAPHIC RECORD

Raised Doughnuts

1 cup milk
1/3 cup butter and lard mixed
1/4 yeast cake
1 cup light brown sugar
1/4 cup lukewarm water
2 eggs
1 teaspoon salt
1/2 grated nutmeg
Flour

Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rye Drop Cakes Doughnuts I  
 
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