{"id":7454,"slug":"french-dooughnuts","title":"FRENCH DOOUGHNUTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pint of water","one-half pint of milk","six ounces of butter","one-half pound of flour","six eggs","hot oil or butter substitute","powdered sugar"],"ingredients_norm":["water","milk","butter","flour","egg","hot oil or butter substitute","powdered sugar"],"steps":["Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon.","When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter.","Now pour your dough into a pastry bag. This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it.","Pour the paste on buttered paper, making into ring shapes.","Fry in hot oil or butter substitute.","Dust 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/12350","source_ref":"pg:12350:w68:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"72b009a35a234e696200ef57fb1ec1dfec0503684dd3143bd73d752825b6328f","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/french-dooughnuts"}