Honey Doughnuts
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Cream Crisco, honey, and sugar well together.
Add well-beaten eggs and mix well.
Stir in sour milk, lemon extract, flour, salt, soda, and cream of tartar.
Turn out onto a baking board, roll out, and cut with a doughnut cutter.
Fry in plenty of hot Crisco until cooked and browned.
Original recipe, verbatim
Honey Doughnuts
3 eggs 1 teaspoonful baking soda
}4 cupful sugar 1 teaspoonful cream of tartar
3 tablespoonfuls Crisco 1 teaspoonful lemon extract
1>^ cupfuls honey SK cupfuls flour
1 cupful sour milk 1 teaspoonful salt
Cream Crisco, honey and sugar well together, then add eggs well beaten,
mix well, add milk, lemon extract, flour, salt, soda, and cream of
105
Breads, etc.
tartar. Mix and turn out on baking board, roll out and cut with doughnut
cutter. Fry in plenty of hot Crisco. If a piece of bread browns in hot
Crisco in sixty seconds, teihperature is right for doughnuts and fritters.
Sufficient for sixty-five doughnuts.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.