French Doughnuts
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- French doughnuts are much daintier than the ordinary ones, and are easily made.
- Take one-half pint of water, one-half pint of milk, six ounces of butter, one-half pound of flour, and six eggs.
- Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon.
- When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter.
- Now pour your dough into a pastry bag.
- This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge.
- (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it.
- Pour the paste on buttered paper, making into ring shapes.
- Fry in hot oil or butter substitute.
- Dust with powdered sugar.