2 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 cup milk
2 eggs
1 pinch salt
1 tsp pure vanilla extract
1 oil for deep frying
1 powdered sugar
Directions
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a bowl. Make a
well in the middle and add the eggs, milk, salt and vanilla. Beat
these together and gradually work on the flour. Roll out on a floured
board to about 1/4 inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in
the center of each. Fry in deep oil until golden brown. Sprinkle
with powdered sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]
Servings: 6 servings
Aunt Rose's Mardi Gras Doughnuts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Nut
The History of Recipes
It is possible to read the history of meal recipes back into the distant past, in truth as far into history as early Egypt, and maybe further still. In practice though, sadly, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also describes how the ancient chefs made use of a good variety of spices and herbs, including many that are still in use today like bay, fennel and parsley. Later, there are two interesting recipe books which appeared in the 14th Century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, including coriander, parsley, and rosemary. These new culinary innovations created an increase in recipe publications, some of which are now in private libraries. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Aunt Rose's Mardi Gras Doughnuts recipe.
