Puff Ball Doughnuts
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 97. The excerpt below is the record exactly as published.
PUFF BALL DOUGHNUTS. Mrs. Frank Dickens. Three eggs, one cup sugar, one pint sweet milk, salt, nutmeg, flour enough to allow the spoon to stand upright in the mixture ; add two heaping teaspoons o'f baking powder to flour,, beat all till light, drop by the dessertspoonful in hot lard. DOUGHNUTS. Mrs. A. E. Jamieson. Mrs. Russell Graham. Two eggs, one cup sugar, one cup sweet milk, two teaspoons baking powder, two tablespoons melted lard, flavor to suit taste, small teaspoon salt, one quart flour or enough to make stiff enough to roll out thin as biscuits, cut out and fry in hot lard. When cold roll in pulverized sugar. DOUGHNUTS. Mrs. W. C. Tubbs. One and one-quarter cups of sugar, four tablespoons of butter, three eggs (well beaten), one cup of sweet . milk, one nutmeg, two heaping teaspoons of baking powder
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