Spiced Sugar Doughnuts
From The Gertrude Bobbitt Circle cook book, 1948
Makes two dozen.
Presented as published in 1948. 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
Nutrition per serving
3565Calories
63 gProtein
721 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories3565 kcal
Protein63 g
Carbohydrates721 g
Fiber0.9 g
Sugars326 g
Total Fat56 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium4592 mg
Potassium1117 mg
Calcium1447 mg
Iron30 mg
Magnesium180 mg
Phosphorus1191 mg
Zinc4.7 mg
Copper0.8 mg
Manganese3.9 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)34 mg
Folate805 mcg
Choline44 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 4. The excerpt below is the record exactly as published.
SPICED SUGAR DOUGHNUTS Cream 3 tablespoons shortening, add 1 cup sugar. Add 2 well beaten eggs. Sift 4 cups flour, 1 teaspoon nutmeg, 1 teasoon salt, 4 teaspoon baking powder, Add alternately with 1 cup milk to first mixture. Add just enough more flour to make a soft dough. Roll Yz inch thick on floured board. Cut with doughnut cutter, fry in 11 deep fat (375 deg.) until brown, turning once. Drain while still warm, shake in paper bag holding mixture of % cup sugar, and 2 tablespoon cinnamon, until doughnuts are well coated. Makes two dozen. Mrs. Milton Gosney GREEN CORN OR CANNED CORN FRITTERS Sift before measuring: 1V2 cups flour. Reeift with % teaspoon salt 2 teaspoons baking powder 2 tablespoon sugar Put in mixing bowl 2 well beaten eggs, V2 CUP evaporated milk, 2 cups corn. Add flour mixture quickly but thoroughly. Fry until brown in hot fat. Drain on brown paper. Mrs. Luther French CHEESE STRAWS 1 cup grated cheese 1 cup flour Butter size of large egg Dash of cayenne pepper y2 teaspoon baking powder Work flour and butter together, then add cheese. Add a little water to make dough so you can handle and roll easily. Mrs. C. W. Smith CHEESE BISCUITS 1 cup of grated cheese, 1 cup of flour, pinch of red ground pep- per, and a pinch of baking powder, enough melted butter to mix. Roll thin, cut round or in long sticks. Bake in hot oven 425 degrees for 15 minutes. Mrs. Geo. Peeler CHEESE BISCUITS 1 It) cheese % lb butter 1 lb flour Cayenne pepper to taste 1 teaspoon salt
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