2024-12-22 at 3:39 AM UTC
[1847]
"To Make Doughnuts
Take of risen wheatbread dough the size of a quart bowl; work into it a teacup of butter, two teacups of clean brown sugar, rolled fine, half a nutmeg, greated, a teaspoonful of ground cinnamon, and two eggs; work it into a smooth paste; strew some flour over a paste table and rolling-pin; put on some of the paste, and roll it to a quarter of an inch thickness; rub and roll it to a quarter of an inch thickness; rub more flour over the rolling-pin, if the paste sticks; cut it in small squares, stars, or diamonds; fry in hot fat."
---Mrs. Crowen's American Lady's Cookery Book, Mrs. T. J. Crowen [Dick & Fitzgerald:New York] 1847 (p. 286)
"To Fry Doughnuts and Crullers.--Have a small iron or porcelain kettle; put into it a pound of lard, set it over a gentle fire; when it is boiling hot, drop a bit of the dough in to try it; if the fat is not hot enough, the cakes will absorb it, and thereby be rendered unfit for eating; if too hot, it will make them dark brown outside before the inside is cooked: boiling hot is about the heat the fat should be; if it is at a right heat, the dough nuts will in about ten minutes be of a delicate brown outside, and nicely cooked inside: five or siz minutes will cook a cruller; try the fat, by dropping a bit of the dough in; if it is right, the fat will boil up when it is put in: keep the kettle in motion all the time the cakes are in, that they may boil evenly: when the cakes are a fine color, take them out with a skimmer on to an inverted sieve."
---ibid (p. 286)
2024-12-22 at 3:50 AM UTC
Name "Hanson"
kanelbolle
Hanson is a Germanic name. donuts are a variation of this
2024-12-22 at 6:28 AM UTC
Norway, head of the Scandinavian cock
2024-12-22 at 6:47 AM UTC
My Grandmother was not a Hanson but I have a few family members by blood (Im not blood to Hanson) and by Marriage, same spelling
One claims German and one claims Denmark
go figure. Hanson is one of the most common names. its like Smith or Jones ffs
