The 1901 Cookbook Archive
No. 1873 — Scalded Doughnuts Without Yeast
English historical translation of Molokhovets recipe No. 1873 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two glasses water and one and a half spoonfuls butter, add almost two glasses flour at once and stir until smooth.
When cooled add four eggs, two crushed sugar lumps and lemon zest.
Dip a spoon in fat, scoop small portions of dough and drop them into hot butter mixed with pork or goose lard.
When browned drain on absorbent paper, arrange on a dish, sprinkle with sugar and pour syrup over.
To provide
1½ spoonfuls butter 2 glasses flour, about ⅔ pound, and 4 eggs 1½–2 pounds butter mixed with pork | Or goose fat, No. 297 2 sugar lumps and lemon zest Sugar and syrup to serve |
Original source: Read Russian recipe No. 1873. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.