Name: Anonymous 2013-10-25 11:14
Doughnuts are a British invention according to historians who have unearthed they were invented by the English upper classes
Until recently the earliest known doughnut recipe dated from 1847
American Hanson Gregory claimed to have invented them aboard a ship
Cookbook written in 1800 by English Baroness has a recipe for 'dow nuts'
It describes rolled dough cut into 'nuts' and deep fried in 'hogs-lard'
They are then covered with sugar and left by the fire to rise
Ingredients:
A quarter of a Peck of Flower / A pound of moist Sugar / 10 Eggs (Yolks & Whites) / One Nutmeg (grated) / 3/4 of a pound of fresh butter / A quarter of a pint of Yeast.
Technique:
First melt the Butter over the fire in Milk; skim the Butter off.
Mix the Sugar and Nutmeg with the Flour, making a hole in it at the Top.
Strain the Eggs and Yeast mixed together through a Sieve into the Flour; then put the Butter skimmed off the Milk into it also, with as much of the Milk as necessary to make it into a paste.
Let it stand by the fire half an hour to rise, throwing a Cloth over it. Then roll it out thick or thin as you like, cutting it into nuts with a jagging Iron.
Throw them into some Hogs-lard almost boiling hot; if quite boiling they are likely to be black and if it does not near boil, they will be greasy. Stir them with a skimmer with holes.
Take them out with it, put them in a Cullender but do not put the hot ones to the cold, or they will be heavy.
The thinner the Paste is rolled, the lighter and more crisp it will be.
A little Sugar should be first put to the yeast and a little Milk, and set it by the fire an hour to rise.
Until recently the earliest known doughnut recipe dated from 1847
American Hanson Gregory claimed to have invented them aboard a ship
Cookbook written in 1800 by English Baroness has a recipe for 'dow nuts'
It describes rolled dough cut into 'nuts' and deep fried in 'hogs-lard'
They are then covered with sugar and left by the fire to rise
Ingredients:
A quarter of a Peck of Flower / A pound of moist Sugar / 10 Eggs (Yolks & Whites) / One Nutmeg (grated) / 3/4 of a pound of fresh butter / A quarter of a pint of Yeast.
Technique:
First melt the Butter over the fire in Milk; skim the Butter off.
Mix the Sugar and Nutmeg with the Flour, making a hole in it at the Top.
Strain the Eggs and Yeast mixed together through a Sieve into the Flour; then put the Butter skimmed off the Milk into it also, with as much of the Milk as necessary to make it into a paste.
Let it stand by the fire half an hour to rise, throwing a Cloth over it. Then roll it out thick or thin as you like, cutting it into nuts with a jagging Iron.
Throw them into some Hogs-lard almost boiling hot; if quite boiling they are likely to be black and if it does not near boil, they will be greasy. Stir them with a skimmer with holes.
Take them out with it, put them in a Cullender but do not put the hot ones to the cold, or they will be heavy.
The thinner the Paste is rolled, the lighter and more crisp it will be.
A little Sugar should be first put to the yeast and a little Milk, and set it by the fire an hour to rise.