Isle of Wight Dough-nuts

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

four ounces of good lard ↝ Lard [Fats and Oils]
four pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of fine brown sugar
two tablespoonsful of allspice ↝ Spices, allspice, ground [Spices and Herbs]
one drachm of pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
half as much of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two large blades of mace, beaten to powder ↝ Spices, mace, ground [Spices and Herbs]
two tablespoonsful of fresh yeast which has been watered for one night, and which should be solid ↝ Yeast [Not included in a food category]
as much new milk as will make the whole into a rather firm dough ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a few currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
boiling lard ↝ Lard [Fats and Oils]

Instructions (6)

Work smoothly together with the fingers four ounces of good lard, and four pounds of flour; add half a pound of fine brown sugar, two tablespoonsful of allspice, one drachm of pounded cinnamon, half as much of cloves, two large blades of mace, beaten to powder, two tablespoonsful of fresh yeast which has been watered for one night, and which should be solid, and as much new milk as will make the whole into a rather firm dough;
let this stand from an hour to an hour and a half near the fire, then knead it well, and make it into balls about the size of a small apple;
hollow them with the thumb, and enclose a few currants in the middle; gather the paste well over them, and throw the dough-nuts into a saucepan half filled with boiling lard;
when they are equally coloured to a fine brown, lift them out and dry them before the fire on the back of a sieve.
When they are made in large quantities, as they are at certain seasons in the island, they are drained upon very clean straw.
The lard should boil only just before they are dropped into it, or the outsides will be scorched before the insides are sufficiently done.

Original Text

ISLE OF WIGHT DOUGH-NUTS.

Work smoothly together with the fingers four ounces of good lard, and four pounds of flour; add half a pound of fine brown sugar, two tablespoonsful of allspice, one drachm of pounded cinnamon, half as much of cloves, two large blades of mace, beaten to powder, two tablespoonsful of fresh yeast which has been watered for one night, and which should be solid, and as much new milk as will make the whole into a rather firm dough; let this stand from an hour to an hour and a half near the fire, then knead it well, and make it into balls about the size of a small apple; hollow them with the thumb, and enclose a few currants in the middle; gather the paste well over them, and throw the dough-nuts into a saucepan half filled with boiling lard; when they are equally coloured to a fine brown, lift them out and dry them before the fire on the back of a sieve. When they are made in large quantities, as they are at certain seasons in the island, they are drained upon very clean straw. The lard should boil only just before they are dropped into it, or the outsides will be scorched before the insides are sufficiently done.

Flour, 4 lbs.; lard, 4 oz.; sugar, 1/2 lb.; allspice, 2 tablespoonsful; pounded cinnamon, 1 drachm; cloves and mace, each 1/2 drachm; yeast (solid), two large tablespoonsful: to rise, 1 to 1-1/2 hour. Currants, at choice: dough-nuts boiled in lard, 5 to 7 minutes.

Notes

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