Doughnuts
From Favorite recipes (North Carolina, 1948), 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 5. The excerpt below is the record exactly as published.
DOUGHNUTS 3 eggs 1 cup sugar 4 teaspoons baking powder 4 tablespoons butter Flour enough to make a stiff 1 cup creamed Irish potatoes dough 1 cup milk % teaspoon vanilla Beat eggs well, add sugar and beat. Cream potatoes and add butter to potatoes. Add to this gradually your milk. Stir this mixture into your eggs and sugar. Avoid letting it get lumpy. Add flour in which you have sifted baking powder. Roll % inch thick, cut with doughnut cutter. Fry in deep fat. Frances Field DOUGHNUTS 1 cup sugar Nutmeg to taste Piece of butter size of an egg 4 teaspoons baking powder 4 cup sweet milk 4 cup mashed potatoes
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