Drop Doughnuts
From The Times cook book, no. 2, 1905
Serves 2
Let rise overnight. Roll in the morning.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 95. The excerpt below is the record exactly as published.
DROP DOUGHNUTS. Mrs. Emma Kegerreis, Moneta, Cal.— One and a half cups sugar, one cup buttermilk, one-half cup thick sour cream, two eggs, level teaspoon soda; dissolve soda in sour milk; stir in flour to make a stiff batter
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