OHIO DOUGHNUTS. — L^se 3 eggs, 1 cup sugar, 2 cups new milk,
1 teaspoon salt, a little nutmeg, and flour enough to permit the spoon
to stand ux^right in the mixture; add 2 teasj)oons baking powder and
beat until very light. Drop by the dessertspoonful into hot fat.
They will not absorb the fat, and are as digestible as any doughnuts.
COFFEE DOUGHNUTS — Use one cup sour milk, 1 teaspoon
of salt, 1 tablespoon of sugar, 1 teaspoon of soda; make the flour as
soft as you can handle✪ Coffee Doughnuts it; then make into twists or rings, and fry in
hot fat. These are not rich but are nice in the morning with coffee.
CREAM DOUGHNUTS. — Beat 1 cup sour cream, 1 cup mgar
and 2 eggs together; add 1 teaspoon soda, a little salt andr flour
enough to roll.
CRULLERS.
1 cup butter. 3 eggs.
2 cups sugar. Spice to laste.
2 cups sour milk. 2 teaspoons baking powder
Use flour to stiffen; cut out and fry.
CAROLINA CRULLERS.
Butter size of egg. 3 eggs.
1 cup sugar✪ Cream Doughnuts. Flour enough to roll.
FKITTERS B41
FRIED CAKES
1 large spoon melted butter. 3 teaspoons baking powder.
2 cups sugar (scant). 1 saltspoon cinnamon.
1 cup milk. 1 teaspoon salt.
4 eggs, medium sized. Flour to roll.
FLORIDA FRIED CAKES.
1 tablespoon shortening. 1 teaspoon soda.
2 cups sugar. 1 teaspoon salt.
2 cups sour milk. Flour to roll.
2 eggs✪ Florida Fried Cakes.
JOLLY BOYS.
-| cup sugar. 1 cup flour.
1 egg. 2 cups cornmeal (scalded).
^ teaspoon of salt. ^ teaspoon soda.
Drop by tablespoonfuls into smoking hot fat, and fry like
doughnuts.
FRITTERS.
These are composed of batters and doughs of various kinds,
usually enclosing fruits or sweets of some sort, and are fried in hot
fat; they are eaten hot, and some sweet sauce or sugar served with
them. They should be quickly made, and thoroughly beaten. The
batter should be smooth and thick enough to cling to whatever is
dipped into it without running off, and the fat should be very hot, in
fact, it should smoke. Probably more cooks fail on the heat of the
fat than on anything else, and yet it should not be too hot. When it
gives off a blue smoke, as we described in our directions for frying
meats, etc., it is right; or test it by dropping in a teaspoon of the
batter; if the temperature is right, the batter will quickly rise to the
surface in a puff ball, sputtering and dancing, and will speedily
become a light brown. When the fat is right it will not soak into
the dough, but will make it delightfully crisp, light, and puffy. In
the introduction to this chapter we explain about the kinds of fat to
use. Take the fritters out with a skimmer, as soon as they are done,
dislodge any fat which adheres, pile them in a hot dish, sift sugar
over them, and serve at once.
The batter may be simply made, as for griddle cakes, and of
about the same consistency. If it is allowed to stand an hour or so
before being used, the starch grains will swell by contact with the
moisture, and hence it will be lighter. Eggs added to the batter
make it crisp and delicate, and ensure a good coating over the fruit,
342 FRITTERS
Page 261 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
OHIO DOUGHNUTS. — Use 3 eggs, 1 cup sugar, 2 cups new milk, 1 teaspoon salt, a little nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add 2 teaspoons baking powder and beat until very light. Drop by the dessertspoonful into hot fat. They will not absorb the fat, and are as digestible as any doughnuts.
COFFEE DOUGHNUTS — Use one cup sour milk, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of soda; make the flour as soft as you can handle it; then make into twists or rings, and fry in hot fat. These are not rich but are nice in the morning with coffee.
CREAM DOUGHNUTS. — Beat 1 cup sour cream, 1 cup sugar and 2 eggs together; add 1 teaspoon soda, a little salt and flour enough to roll.
CRULLERS.
1 cup butter. 3 eggs.
2 cups sugar. Spice to taste.
2 cups sour milk. 2 teaspoons baking powder
Use flour to stiffen; cut out and fry.
CAROLINA CRULLERS.
Butter size of egg. 3 eggs.
1 cup sugar. Flour enough to roll.
FRITTERS
FRIED CAKES
1 large spoon melted butter. 3 teaspoons baking powder.
2 cups sugar (scant). 1 saltspoon cinnamon. 1 cup milk. 1 teaspoon salt.
4 eggs, medium sized. Flour to roll.
FLORIDA FRIED CAKES.
1 tablespoon shortening. 1 teaspoon soda.
2 cups sugar. 1 teaspoon salt. 2 cups sour milk. Flour to roll.
2 eggs.
JOLLY BOYS.
1/4 cup sugar. 1 cup flour.
1 egg. 2 cups cornmeal (scalded).
1/4 teaspoon of salt. 1/4 teaspoon soda.
Drop by tablespoonfuls into smoking hot fat, and fry like doughnuts.
FRITTERS.
These are composed of batters and doughs of various kinds, usually enclosing fruits or sweets of some sort, and are fried in hot fat; they are eaten hot, and some sweet sauce or sugar served with them. They should be quickly made, and thoroughly beaten. The batter should be smooth and thick enough to cling to whatever is dipped into it without running off, and the fat should be very hot, in fact, it should smoke. Probably more cooks fail on the heat of the fat than on anything else, and yet it should not be too hot. When it gives off a blue smoke, as we described in our directions for frying meats, etc., it is right; or test it by dropping in a teaspoon of the batter; if the temperature is right, the batter will quickly rise to the surface in a puff ball, sputtering and dancing, and will speedily become a light brown. When the fat is right it will not soak into the dough, but will make it delightfully crisp, light, and puffy. In the introduction to this chapter we explain about the kinds of fat to use. Take the fritters out with a skimmer, as soon as they are done, dislodge any fat which adheres, pile them in a hot dish, sift sugar over them, and serve at once.
The batter may be simply made, as for griddle cakes, and of about the same consistency. If it is allowed to stand an hour or so before being used, the starch grains will swell by contact with the moisture, and hence it will be lighter. Eggs added to the batter make it crisp and delicate, and ensure a good coating over the fruit,
342 FRITTERS
Records on this page
CrullersFried CakesCoffee DoughnutsOhio DoughnutsJolly BoysCream DoughnutsCarolina CrullersFlorida Fried Cakes