Doughnuts
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1-1/3 cups sugar
- 3 tablespoons Cottolene
- 5 cups bread flour
- 1 teaspoon nutmeg
- 2 teaspoons salt
- 1-1/4 cups sour cream
- 1-1/2 teaspoons soda
- 3 eggs
Method
- 3 eggs.
- 1-1/3 cups sugar.
- 3 tablespoons Cottolene.
- 5 cups bread flour.
- 1 teaspoon nutmeg.
- 2 teaspoons salt.
- 1-1/4 cups sour cream.
- 1-1/2 teaspoons soda.
- PROCESS: Beat eggs very light without separating the whites and yolks;
- add sugar gradually, beating constantly;
- add Cottolene and continue beating.
- Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream.
- Chill dough, then toss on a slightly floured board, roll to one-half inch thickness;
- shape with cutter and fry in deep, hot Cottolene.
- Drain on soft brown paper.
- When cool, sprinkle with powdered sugar.
Plating
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