Ohio Doughnuts
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 261. The excerpt below is the record exactly as published.
OHIO DOUGHNUTS. — L^se 3 eggs, 1 cup sugar, 2 cups new milk, 1 teaspoon salt, a little nutmeg, and flour enough to permit the spoon to stand ux^right in the mixture; add 2 teasj)oons baking powder and beat until very light. Drop by the dessertspoonful into hot fat. They will not absorb the fat, and are as digestible as any doughnuts. COFFEE DOUGHNUTS — Use one cup sour milk, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of soda; make the flour as soft as you can handle it; then make into twists or rings, and fry in hot fat. These are not rich but are nice in the morning with coffee. CREAM DOUGHNUTS. — Beat 1 cup sour cream, 1 cup mgar and 2 eggs together; add 1 teaspoon soda, a little salt andr flour enough to roll. CRULLERS. 1 cup butter. 3 eggs. 2 cups sugar. Spice to laste. 2 cups sour milk. 2 teaspoons baking powder
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