Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Maryland Dough Nuts

Maryland Dough Nuts

Break an egg into a bowl. Beat it well, and mix with it half a pint of melted butter, half a pint of sugar, half a pint of sour milk, a tea-spoonful of cinnamon, half a tea-spoonful of powdered cloves, and nine ounces of dried flour. Mix thoroughly, stir in a tea-spoonful of soda dissolved in a tea-spoonful of boiling water, and work in another nine ounces of flour. Roll the paste to the thickness of half an inch; cut it into rounds, and fry these in plenty of boiling fat.

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