{"id":3941,"slug":"doughnuts","title":"DOUGHNUTS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 eggs.","1-1/3 cups sugar.","3 tablespoons Cottolene.","5 cups bread flour.","1 teaspoon nutmeg.","2 teaspoons salt.","1-1/4 cups sour cream.","1-1/2 teaspoons soda."],"ingredients_norm":["egg","sugar","shortening","bread flour","nutmeg","salt","sour cream","soda"],"steps":["Beat eggs very light without separating the whites and yolks; add sugar gradually, beating constantly; add Cottolene and continue beating.","Mix and sift flour, nutmeg, salt, and soda, add alternately to first mixture with sour cream.","Chill dough, then toss on a slightly floured board, roll to one-half inch thickness; shape with cutter and fry in deep, hot Cottolene.","Drain on soft brown paper.","When cool, sprinkle with powdered sugar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:194","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d84ab84b101f35be472944ddc0e99491de5d9b6f1506e1581963a822fd7d30bb","created_at":"2026-08-02T15:47:39Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/doughnuts"}