Yield: 1 servings
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Three pounds of flour; one pound sugar; ¾ lb butter; four eggs; 1-½ pints of milk; nutmeg and cinnamon, one teaspoonful; two large tablespoonfuls of barm (yeast): Knead lightly; cut in strips, and twist and throw into boiling lard; when they are of a fine light brown, take the dough-nuts out; sift sugar over them while hot.
Origin: The Canadian Settler's Guide, written in 1855 Shared by: Sharon Stevens. Submitted By SHARON STEVENS On 03-28-95