Breakfast
Raised Doughnuts
A historical breakfast preparation centered on milk, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup milk
- ¼ yeast cake
- ¼ cup lukewarm water
- 1 teaspoon salt
- ⅓ cup butter and lard mixed
- 1 cup light brown sugar
- 2 eggs
- ½ grated nutmeg
- Flour
Historical transcription
Source method
- 1
Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter; 82 let rise over night. In morning add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thickness. Shape with cutter, and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.