German Doughnuts
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
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 Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). 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.
Germany. Associated with Germany by a demonym leading its title: German (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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- One pint of milk
- a pint of flour
- one ounce of sifted sugar
- two ounces of warmed butter
- two tablespoonfuls of yeast
- a teacupful of luke-warm milk
- four eggs
Method
- One pint of milk;
- four eggs, one small tablespoonful of melted butter, flavoring, salt to taste;
- first boil the milk and pour it, while hot, over a pint of flour;
- beat it very smooth and when it is cool have ready the yolks of the eggs well beaten;
- add them to the milk and flour, beaten well into it, then add the well-beaten whites;
- then, lastly, add the salt and as much more flour as will make the whole into a soft dough;
- flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring;
- cook in plenty of boiling lard.
- A nice breakfast cake with coffee.
- NUT CAKES.
- (Fried.) Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and a little salt.
- Whip all well together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough.
- Beat it until it falls from the spoon, then set it to rise.
- When it has risen make butter or lard hot in a frying pan, cut from the light dough little pieces the size of a walnut, and, without molding or kneading, fry them pale brown.
- As they are done lay them on a napkin to absorb any of the fat.