Burlington Vermont 1875

July 23rd 1875

Mother’s Plain Doughnuts

1 qt. flour

1 teas. Soda

Salt

Sift then put in lard

2 tbs. lard or heaping tb. Cream

1 teas. Sugar

Wet up w. sour milk

Teas. = teaspoon; tbs. = tablespoon; qt = quart

Lard – Is a semi-solid white fat from pigs used as a cooking fat or a shortening.  It is prized for its properties of making pastries light and flaky, replacing butter in the recipes.  The leaf lard is from the “flare” visceral fat surrounding the kidneys and inside the loin.  With very little pork flavor it is perfect for use in baked goods; and since the early 1990 when trans-fats in partially hydrogenated vegetable oils became a concern for your health, it has had a resurgence of popularity as a “Natural” food. 

As well as baked goods It has been used in culinary recipes for centuries, often for game meats to add fat in the cooking process to very low-fat meats such as venison; by “Larding” a roast you insert the lard into the meat so it doesn’t dry out during cooking. 

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

A small leather covered calendar book from Burlington Vermont dated 1875.  It has all kinds of lovely handwritten dessert recipes; the front of the book has an overview of each month and a predictive weather chart, the difference of tie between Boston and New York, the value of gold and silver at the time and other interesting things like rates of postage. 

The list of names for the people who contributed recipes for these books are listed here;

https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563