Hints on Making Doughnuts
Oven, in the book's wordsA rather quick oven
Ingredients
Directions
Heat the lard until it stops bubbling and is perfectly still.
Test the heat with a small piece of dough; it should rise quickly and bubble.
Fry the doughnuts, turning them two or three times until golden brown.
Drain the cooked doughnuts well using a skimmer.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
More doughnuts recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.