1832 - Pastry, Cakes, and Sweetmeats

Dough-nuts

DDV CULINARY

Three pounds of sifted flour.

A pound of powdered sugar.

Three quarters of a pound of butter.

Four eggs.

Half a large tea-cup full of best brewer's yeast.

A pint and a half of milk.

A tea-spoonful of powdered cinnamon.

A grated nutmeg.

A table-spoonful of rose-water.

Cut up the butter in the flour.
Add the sugar, spice, and rose-water.
Beat the eggs very light, and pour them into the mixture.
Add the yeast, (half a tea-cup or two wine-glasses full,)
and then stir in the milk by degrees, so as to make it a soft dough.
Cover it, and set it to rise.

When quite light, cut it in diamonds with a jagging-iron or a sharp knife, and fry them in lard.
Grate loaf sugar over them when done.