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1800s Cooking Tips and Recipes

Doughnuts - Heat one quart of new milk, but do not let it boil; add two teacupfuls of lard and three cupfuls the same size of sugar, either white or a light brown; when well melted, stir in one cupful of yeast and enough flour to form a thick sponge. Beat long and well, and when the mass seems light and full of bubbles stir into it the well-beaten yolk and white of one egg. When light, work well and let it rise again; then roll and cut into shape; boil in hot lard until brown.

The Willimantic Chronicle, Willimantic, Conn., October 27, 1880


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