Virginia Doughnuts
From Aunt Caroline's Dixieland recipes, 1922
The fat should be hot enough for the dough to rise to the top instantly.
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 9. The excerpt below is the record exactly as published.
VIRGINIA DOUGHNUTS Two eggs beaten light, Two cups of sugar, Three level tablespoonsful of melted butter, One cup of sour milk (if sweet milk is used, add one teaspoonful of cream of tartar), Four cups of flour, One-half teaspoonful of soda. One-half teaspoonful of cinnamon, One-half teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.