Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • 1 cup sugar.
  • Yolks 2 eggs.
  • Whites 2 eggs.
  • 4 cups flour.
  • ¼ teaspoon grated nutmeg.
  • teaspoons baking powder.
  • 1 cup milk.
  • Powdered sugar and cinnamon.


Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one inch gashes at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.