biscuits in their simplicity, basic composition, and floury taste Irish soda bread is made with soft whole-wheat flour and without fat Early American Biscuits Despite their name, these American biscuits were cooked only once, and were rich and moist, not dry Biscuit One pound flour, one ounce butter, one egg, wet with milk and break while oven is heating; and in same proportion Butter Biscuit 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 with another pint of warmed milk, be of a sufficient consistence to make soft — some melt the butter in the milk — Amelia Simmons, American Cookery, 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 fried until crisp The word doughnut was coined in the United States in the 19th century to name what the Dutch called olykoeks, portions of fried sweetened dough Their great popularity flowered in the 1920s, when machinery simplified the handling of the soft, sticky doughs, which are rich in sugar, fat, and sometimes eggs There are two main styles: yeasted doughnuts are light and fluffy, while cake doughnuts, leavened with baking powder, are denser Light, yeasted doughnuts ride on the oil surface and must be turned, which leaves a white band around their ... fried sweetened dough Their great popularity flowered in the 1920s, when machinery simplified the handling of the soft, sticky doughs, which are rich in sugar, fat, and sometimes eggs There are two main styles:... interior and little or no crust, while fritters are usually fried until crisp The word doughnut was coined in the United States in the 19th century to name what the Dutch called olykoeks, portions of. .. yeasted doughnuts are light and fluffy, while cake doughnuts, leavened with baking powder, are denser Light, yeasted doughnuts ride on the oil surface and must be turned, which leaves a white band around their