General Directions

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
for frying
Instructions (6)
  1. Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before.
  2. It should be made very hot, and be quite still.
  3. Test it by throwing in a small piece of the mixture.
  4. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying.
  5. Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished.
  6. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain.
Original Text
General Directions Fried cakes are best cooked in a mixture of lard and clarified beef-dripping which has not been used before. It should be made very hot, and be quite still. Test it by throwing in a small piece of the mixture. If it rises at once, swells, and begins to brown on the under side, the temperature is right for frying. Doughnuts should take from 8 to 10 minutes to fry, and should be a golden brown when finished. Directly they are ready, take them out, allowing all the fat to drip off, and putting them on soft brown paper to drain. [Pg 85]
Notes
—