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New Hampshire cookbook, 1840
Page 18
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Doughnuts 1 egg 1 cup of sweet cream 1 cup of sugar scant teaspoonful of soda a little nutmeg and salt Raised doughnuts. 1 pint of flour 1/2 cup of yeast a little salt, and milk enough to make a stiff batter; raise overnight, roll out thin and fry as ordinary doughnuts and serve hot for breakfast.
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Doughnuts 1 egg 1 cup of sweet cream 1 cup of sugar scant teaspoonful of soda a little nutmeg and salt Raised doughnuts. 1 pint of flour 1/2 cup of yeast a little salt, and milk enough to make a stiff batter; raise overnight, roll out thin and fry as ordinary doughnuts and serve hot for breakfast.
Szathmary Culinary Manuscripts and Cookbooks
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