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Helen R. Rohm cookbook, 1930-1940
Page 65
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Old Fashioned raised doughnuts 1 1/4 cups milk scalded 1/4 cup fat 1/2 tsp salt 1 cake yeast about 5 cups sifted flour 1 1/2 tsp cinnamon 1/4 " nutmeg 1/8 " mace 3/4 cup sugar 3 eggs Add shortening & salt to scalded milk and cool to lukewarm. Add crumbled yeast & 2 1/2 cups of flour. Beat until smooth Cover and let rise until bubbly. Mix spices with sugar & add to sponge with beaten eggs. Mix well. Add remaining flour to make a dough that can be kneaded. Knead until smooth. Cover & let rise until double in bulk. Roll about 1/2 in thick. Let rise until double in bulk. 375 fat for frying & turn once.
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Old Fashioned raised doughnuts 1 1/4 cups milk scalded 1/4 cup fat 1/2 tsp salt 1 cake yeast about 5 cups sifted flour 1 1/2 tsp cinnamon 1/4 " nutmeg 1/8 " mace 3/4 cup sugar 3 eggs Add shortening & salt to scalded milk and cool to lukewarm. Add crumbled yeast & 2 1/2 cups of flour. Beat until smooth Cover and let rise until bubbly. Mix spices with sugar & add to sponge with beaten eggs. Mix well. Add remaining flour to make a dough that can be kneaded. Knead until smooth. Cover & let rise until double in bulk. Roll about 1/2 in thick. Let rise until double in bulk. 375 fat for frying & turn once.
Szathmary Culinary Manuscripts and Cookbooks
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