Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Walnut | 1 walnut half (4g) | 26 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pints flour
- 2 teaspoons baking powder
- 24 dough- nuts
- 2 tablespoon
- 2 teaspoous baking powder
Directions
DOUGHNUTS, (very fine.)
^ cup bitter, i cup sugar, 1^2 pints flour, i]/^ teaspoons Royal Baking powder, i egg, ij^ cups ruilk. Put butter, sugar and ^gg together smooth. Sift flour and powder together, add it to the butter and milk etc Mix with a soft dough, flour well the board. Roll out dough to ^^ inch in thickness, cut out with large doughnut cutter, and fry in hot lard. Serve with sifted sugar over them. Makes 24 dough- nuts.
DOUGHNUTS. I ^ggy Yz cup of sugar, piece of butter size of a butternut, i cup of milk, 2 teaspoons baking powder. Flour sufficient to roll out.
MRS. D. H. SHATTUCK.
DOUGHNUTS.
I quart of flour, i cup sugar, i Qgg> 2 tablespoon.^ shortening, i cup milk, 2 teaspoous baking powder. I small teaspoon salt. Nutmeg if you like.
MRS. D. p. MORTON.
DOUGHNUTS.
. y^ cup sugar, i cup milk, i ^gg. i teaspoon of cream tartar, ^ teaspoon soda, i large spoon short- ening, little salt, flour sufficient to roll out. Roll in pulverized sugar, when taken from kettle.
MRS. R. B. ABBOTT.
128 HATFIELD COOK BOOK.