Potato Doughnuts

Ingredients

• MM shed potato, 2 cups
• Butter, 1 tablespoon
• Egg, 1
• Baking powder, 4 teaspoons
• Salt, 1 teaspoon
• Vanilla, 1 teaspoon
• Sugar, iy2 cups
• Nutmeg, a pinch
• Milk, % cup
• Flour.

Method

1. 1

   Beat warm, mashed potato light and add ingredients in order given, beating egg and adding enough flour to make a soft dough.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.

Butter, 2 tablespoons. Egg yolks, 4. Currants, 1/2 cup. Boil rice in milk till tender and milk is absorbed. Remove from fire and add butter, sugar, flour and egg yolks. Return to fire till hot then add the apples, peeled, cored and minced, and the currants, well washed. Drop by tablespoons in deep, hot lard and fry a golden brown. Serve with sugar. Mme. X., Eoxbury. FILLED FRITTERS. Use a good raised biscuit dough. When it has risen once, turn out on a floured board and let rise until light. Roll to %-inch thickness and cut into circles with a fluted cookie cutter. Put a teaspoonful of jam in the centre of the circle. Wet the edges and cover with a second circle. Press the edges lightly together and fry in deep, hot fat. OLD FASHIONED FRIED CAKES. Sour milk, 1 coffee cup. Egg, 1. Flour, 11/2 tea cups. Soda, 1 heaping teaspoon. Rye meal, iy2 tea cups. Salt. Molasses, 1 scant cup. Mixed spices. Mix well and drop from spoon into deep, hot fat. Fry till golden brown. Serve hot with maple syrup. Miss E. M. F., Southborough. FRIED RYE CAKES. Rye meal, % cup. Sugar, 1 tablespoon. Flour, % cup. Baking powder 2 teaspoons. Salt, y2 teaspoon. Milk, y2 cup. Egg, 1. Mix the meal, flour, salt, sugar and baking powrder. Stir in the milk and the egg, beaten light. Beat thoroughly and drop by teaspoons into deep, hot fat. Cook till they turn over and brown and do not stick to the fork. GRIDDLE CAKES AND FRIED CAKES 173 DOUGHNUTS. Sugar, 1 cup. Nutmeg, a pinch. Eggs, 2. Flour, 2 cups. Milk, 1 cup. Baking powder, 3 teaspoons. Ginger, a pinch. Salt. Beat eggs thoroughly and add sugar and remaining ingredients in order given. Add flour till dough is just stiff enough to handle. Fry as usual in deep fat. Mrs. C. W., Jamaica Plain. RAISED DOUGHNUTS. Scalded milk, 1 pint. Sugar, 1 cup. Yeast cake, V2. Butter, i/2 cup. Cold milk, 6 tablespoons. Eggs, 2. Flour. Mace, a pinch. Salt, a pinch. In the morning scald the milk and when somewhat cooled, add yeast cake dissolved in cold milk. Thicken with flour to make a light sponge and set in a warm place to rise. At night beat butter and sugar to a cream, add well beaten eggs and the sponge, mace and salt. Knead with flour to make a soft dough. Let rise until morning. Knead again without adding flour, then roll out and cut as for biscuits. Fat should not be as hot as for doughnuts that are not raised. V. F., Quincy. SOUR CREAM DOUGHNUTS. Thick sour cream, 2 heaping Salt, 1 teaspoon, tablespoons. Soda, 1 teaspoon. Sugar, U/2 cups. Cinnamon extraM, T/> teaspoon. Eggs, 2. Sour milk, 1 cup. Flour. Mix ingredients in order given, dissolving soda in a little hot water and beating eggs until light. Add flour enough to make a very soft dough. Eoll out a little of the dough at a. time, cut and leave on the board for 10 minutes, then fry to a irnldon brown in deep, hot lard. Butter mav bf used in place of the sour milk. • Mrs. A. G. L., Atlantic. 174 GRIDDLE CAKES AND FRIED CAKES. CREAM DOUGHNUTS. Flour, 1 quart. Eggs, 2. Cream, 1 cup. Nutmeg, 14 teaspoon. Sugar, 1 cup. Baking powder, 2y2 teaspoons. Salt, i/> teaspoon. Sift flour and sift again with dry ingredients, add eggs, well beaten, and cream, and beat all together. Add more flour, if neces- sary, to make a soft dough. Roll out, cut and fry as usual. POTATO DOUGHNUTS. MM shed potato, 2 cups. Butter. 1 tablespoon. Egg, 1. Baking powder, 4 teaspoons. Salt, 1 teaspoon. Vanilla, 1 teaspoon. Sugar, iy2 cups. Nutmeg, a pinch. Milk, % cup. Flour.

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