Finally, a recipe for doughnuts, which are eaten both at Christmas and New Year - although they taste equally delicious at any other time of the year.
¼-½ pint (2 ½ dl) cream
½ lb (250 g) flour
3-4 tablesp. stout
1 tablesp. sugar
6 oz (175 g) butter
1 teasp. lemon juice
½ teasp. cardamom
Beat the cream and flour together and beat in the eggyolks one at a time.
Stir in the stout, sugar and cooled, melted butter.
Flavour with lemon juice and stir in the stiffly beaten egg-whites.
Allow to stand for a while.
Place a little butter in the hollows of a doughnut pan (the butter is necessary for the first batch only), and fry the doughnuts, turning on all sides until brown.
Serve hot, sprinkled with icing sugar.