{"id":7453,"slug":"doughnuts-2","title":"DOUGHNUTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two and one-half tablespoons of melted butter","one cup of granulated sugar","two eggs","one cup of milk","one-half nutmeg grated","sifted flour enough to make a batter as stiff as biscuit dough","two teaspoons of baking-powder","one teaspoon of salt","powdered sugar"],"ingredients_norm":["and half tablespoons of melted butter","granulated sugar","egg","milk","nutmeg","flour enough to make batter as stiff as biscuit dough","baking powder","salt","powdered sugar"],"steps":["Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour.","Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide.","Cut a slit about an inch long in the centre of each strip and pull one end through this slit.","Fry quickly in hot Crisco.","Sprinkle powdered sugar on top of each doughnut."],"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/12350","source_ref":"pg:12350:w67:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0dc89f581143f758d360786f5e7a778ba84e06a4a24bc7d9d2a748a94c6cb112","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}