The title of this recipe has intriqued me from the start but I thought it sounded challenging to make so I kept putting it off. Tonight I decided to tackle making Mrs. T. Hepburn of Preston’s recipe for Shavings. This is a recipe in the Doughnuts section of The New Galt Cook Book (1898).
Once I read this recipe a few times it began to make sense. First I made the dough and then I attempted to figure out the rest. I broke 2 eggs into a bowl and then filled a half an egg shell with milk. I did that twice. Basically this is 2 tablespoons of regular milk. I wasn’t sure if the instruction meant the equivalent to a full egg shell or just the half than can be filled. I opted for half the shell. Next I added 1 tablespoon of butter. I started adding flour and ended up using 2 cups. I stirred and hand mixed until everything was well mixed. I think melting the butter might be a better option than just a cold chunk of butter.
Next I had to figure out how to cut these as directed. I took a lump of dough and rolled it flat and round like a pie crust. How flat? Well since I was cutting them I decided to make it about 1/4 inch thick. Then I cut lines across all in the same direction but leaving about 1/3 inch from the edges. If you’ve ever made paper lanterns like we did this weekend at Waterloo Region Museum then you’ll have a good sense of how this should look. It is a bit like a one way lattice for topping a pie. I started heating my lard (I saved it from the cherry cakes on day 329). I tested by dropping a bit of the dough into the fat to check the temperature. Next I picked up the prepared dough shape trying to pick up by alternate “bars” and then dropped the entire thing in the hot fat trying to keep everything separate. I had to turn it over and then removed when it was golden. I sprinkled white granulated sugar on top and was ready to taste.
Mrs. T. Hepburn is becoming familiar. I made her Jumble recipe on day 297 so I don’t really having anything new to share about the former Emilie Hinderer.
Wow! It worked… well I think it worked. I wish I’d taken a picture since it is challenging to describe. It wasn’t lacy but it did have lines of puffy dough and it stayed as one oval piece. The texture was interesting. It was crispy but was lacking in flavour and was heavy rather than light and airy. There isn’t any leavening in the dough so I probably should have beat the eggs well before adding the other ingredients. Perhaps over mixing is the reason it is tough. Using melted butter might mean less mixing. I think icing sugar would work better than the granulated sugar. I’d like to try this recipe again to experiment with the dough. However, the cutting technique makes a really different sort of fried treat. This recipe makes a small amount which suits the Hepburn family since there’s just Emily, her husband Thomas and their daughter Leila.
Mrs. T. Hepburn, Preston
Two eggs, butter the size of an egg, two egg shells sweet milk, flour enough to roll out; cut the size of a tea plate, cut this into strips, being careful not to cut the edges. Pick up each alternate strip and drop into boiling lard; fry a light yellow, sprinkle with sugar.