{"id":5354,"slug":"doughnuts-with-yeast","title":"Doughnuts--with yeast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one ounce of yeast","two eggs","two ounces of butter","two ounces of sugar","one pinch of salt","the rind and juice of a lemon","a little milk","one gill of milk","hot lard or butter","powdered sugar","cinnamon"],"ingredients_norm":["flour","yeast","egg","butter","sugar","salt","rind and juice of lemon","little milk","milk","hot lard or butter","powdered sugar","cinnamon"],"steps":["Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough.","Cover with a cloth, and allow to rise to double its original volume. It will require about an hour.","Then work in the butter, salt, and flavoring, mix well, and let it rise again.","Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry.","Dust with powdered sugar and cinnamon before serving."],"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/39550","source_ref":"pg:39550:w70:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"df90f4dd9114ae4b8e0e59a835aba67a43bc7616d2b0ccb19767a1edb5e259d0","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-with-yeast"}