Doughnuts

Ingredients

• One cup of sugar
• one egg
• one cup sour or buttermilk
• two tablespoons of melted butter
• one teaspoon of soda
• flour enough to roll

Method

1. 1

   Beat egg, add sugar and melted butter, then milk, mix all well with the flour, roll lightly and cut out, fry in boiling lard.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 93. The excerpt below is the record exactly as published.

Doughnuts. — Break eggs into a bowl and before beating add sugar, beat a little, then add the milk, then flour, to which has been added the baking powder, nutmeg, and salt, before it was sifted. Work in enough flour to make a soft dough, but do not roll out more than one-third of the dough at once. Roll this one-eighth inch thick ; they will be raw in the middle if thicker. Cut out a great many before you start to frying them. The grease must be boiling. Take out as soon as they are a golden brown and roll them in pulverized sugar. Use a regular doughnut cutter, since they fry better with a hole in the center. — Housekeeper. Doughnuts. — One cup sugar, two eggs, two tablespoons melted butter, one cup buttermilk, scant teaspoon soda, flour to make stiff dough. — Mrs. C. A. Derryberry. Doughnuts. — Two cups sugar, two eggs, two teaspoons bak- ing powder, two teaspoons melted lard, one cup milk, flour enough to roll, flavor with nutmeg. Fry in hot lard. — Mrs. W. H. Wilson. Doughnuts. — One cup of sugar, one egg, one cup sour or but- termilk, two tablespoons of melted butter, one teaspoon of soda

Cook this with the app: pantry check, scaling, and the assistant.