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Doughnuts or Fried Cakes
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use enough boiling lard so doughnuts swim on top and don't touch the bottom. Maintain proper temperature - lard should be at boiling point but not smoking. Test the fat temperature by dropping in a bit of dough first - it should make the fat boil up. Turn doughnuts constantly while cooking to ensure even browning and rising. Doughnuts take about 10 minutes, crullers take 5-6 minutes.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Instructions
- 1
Success in making good fried cakes depends as much on the cooking as the mixing
- 2
In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top
- 3
the lard should never be so hot as to smoke or so cool as not to be at the boiling point
- 4
If it is at the right heat, the doughnuts will in about ten minutes be of a delicate brown outside and nicely cooked inside
- 5
Five or six minutes will cook a cruller
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