Doughnuts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the milk, and then add the butter, and let it stand and cool. When it has cooled, add the yeast and the sugar, and beat in the flour gradually. Beat well, and then cover, and set the mixture ...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- ½ Cupful of Sugar
- A Pint of Milk
- 3 Eggs
- 2 Tablespoonfuls of Butter
- ½ Cake of Compressed Yeast
- A Teaspoonful of Salt
- Flour in Sufficient Quantity to Make a Dough
- Powdered White Sugar
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