Friday, October 9, 2009

Doughnuts II

4 cups flour
1 1/2 teaspoons salt
1 3/4 teaspoons soda
1 3/4 teaspoons cream tartar
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/2 tablespoon butter
1 cup sugar
1 cup sour milk
1 egg

Put flour in shallow pan; add salt, soda, cream tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly and toss on board thickly dredged with flour, knead slightly, using more flour if necessary. Pat and roll out to one fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to the top of the fat, and frequently afterwards.
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer, page 82, Boston, Little, Brown and Company (1896)

Note: Sour milk is buttermilk and the size of the egg was usually a medium. Deep fry in a Dutch-oven or heavy skillet at 370 degrees. You may sprinkle with a mix of sugar and cinnamon after the doughnuts are drained.


  1. WoW! That sounds like fun! I love history and I bet you guys have a great time in the reenactments.

    Good luck with the cookery book and getting the others published :)

    Have a great weekend :)

    Regards, T.

  2. Doughnuts are my favorite! Do you participate at Colonial Village in Rockford? They have a great civil war re-enactment. And its where I'm living. I've also seen your book - Art Rockford. Great blog! Looking forward to seeing your posts.

  3. Oops, I meant Midway Village! Brain seize.

  4. mmm, that sounds tasty. It's so simple I may have to try it this weekend!

  5. Thank you for your nice comments. My daughter designed the blog. Also, thank you for the comments about Art Rockford book. My husband reenacts General George Armstrong Custer; or actually thinks he is Custer. He performs all over including Rockford. For the doughnuts, you could put jelly in the middle. Stop back again.
    Have a safe and happy holiday. Roxe Anne Peacock