The 1901 Cookbook Archive
No. 1869 — Jam-Filled Doughnuts, Another Proportion
English historical translation of Molokhovets recipe No. 1869 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare as in No. 1868, but cream the yolks with sugar until pale before adding to the dough.
The alternate quantities produce twenty-five to thirty doughnuts.
To provide
1 glass cream and 1½ pounds flour ¼ glass melted butter ⅓ glass sugar and ½ teaspoon cinnamon 10 yolks and ¼ glass yeast ⅓ teaspoon salt | ½ small glass rum ¾ glass thick jam Divider in the original supply table 1 pound butter and 1 pound pork or goose fat 1–2 spoonfuls vodka |
Historical editorial note: Do not add spirits to hot fat.
Original source: Read Russian recipe No. 1869. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.