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Pioneer Cooking: Dough-Nuts


1 pint flour
1/2 pint sugar
3 eggs
1/3 c. butter
1 tsp. baking powder
Cinnamon, rose-water or lemon-brandy (optional)

For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash. When you have no eggs, a gill of lively emptings will do; but in that case they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of butter, add a little salt. [Do] not put in [the fryer] until the fat is very hot. The more fat they are fried in, the less they will soak [up] fat.

From The American Frugal Housewife by Mrs. [Lydia] Child, 1833.


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