On food and cooking the science and lore of the kitchen ( PDFDrive ) 1040

biscuitsintheirsimplicity,basiccomposition,
andflourytaste.Irishsodabreadismadewith
softwhole-wheatflourandwithoutfat.
EarlyAmericanBiscuits
Despite their name, these American
biscuits were cooked only once, and were
richandmoist,notdry.
Biscuit
One pound flour, one ounce butter, one
egg,wetwithmilkandbreakwhileovenis
heating;andinsameproportion.
ButterBiscuit
One pint each milk and emptins [liquid
yeast], laid into flour, in sponge; next
morning add one pound butter melted, not
hot, and knead into as much flour as will
withanotherpintofwarmedmilk,beofa
sufficient consistence to make soft —
somemeltthebutterinthemilk.


—AmeliaSimmons,AmericanCookery,
1796
Doughnuts and Fritters Doughnuts and
fritters are essentially pieces of bread or
pastry dough that are fried in oil rather than
baked. Doughnuts have a moist interior and
little or no crust, while fritters are usually
frieduntilcrisp.
Theworddoughnutwascoinedinthe
UnitedStatesinthe19thcenturytoname

whattheDutchcalledolykoeks,portionsof
friedsweeteneddough.Theirgreatpopularity
floweredinthe1920s,whenmachinery
simplifiedthehandlingofthesoft,sticky
doughs,whicharerichinsugar,fat,and
sometimeseggs.Therearetwomainstyles:
yeasteddoughnutsarelightandfluffy,while
cakedoughnuts,leavenedwithbakingpowder,
aredenser.Light,yeasteddoughnutsrideon
theoilsurfaceandmustbeturned,which
leavesawhitebandaroundtheir