New England Doughnuts
From Trinity cook book, 1925
—MRS. W. H. DUNCAN.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 41. The excerpt below is the record exactly as published.
NEW ENGLAND DOUGHNUTS One cup sugar, one cup sour milk, two eggs, one tablespoon of fat taken from the boiling fat in which the frying is to be done, one teaspoon of salt, one teaspoon of ginger, one teaspoon of nutmeg, one teaspoon of soda, one-half teaspoon of cream of tartar with sufficient swansdown flour to make soft dough
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