Doughnuts from Potato Starter

Ingredients

• Make a batter by mixing 1 cup warm water
• and a tablespoonful of the potato starter
• Beat 2 eggs in a bowl
• i c’p milk
• and p2 teaspoon salt
• stir in flour enough for medium soft dough
• having first rubbed into it butter the size of a walnut
• and grated into it one lemon peel

Method

1. 1

   Work well and let rise in pan.

2. 2

   Then take out a small piece at a time on board, work into shape, roll, cut in strips, twist and let rise awhile on board; then fry in hot lard.

3. 3

   When freshly cooked, sprinkle with powdered sugar.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 48. The excerpt below is the record exactly as published.

DOUGHNUTS FROM POTATO STARTER. (See Pjreads for Starter). Mrs. V. J. Levora. Make a batter by mixing i cnp warm water and a table- spoonful of the potato starter. Beat 2 eggs in a bowl, stir in the batter, i c’p milk and p2 teaspoon salt ; now stir in flour enough for medium soft dough, having first rubbed into it butter the size of a walnut and grated into it one lemon peel

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