Boston Sunday Globe, Boston, Massachusetts June 20, 1920, page 57
- 2 1/2 tablespoons butter
- 1 cup sugar
- 2 eggs
- 3 1/2 cup bread flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
Cream 2 1/2 tablespoons of butter with 1/2 cup of sugar. Beat 2 eggs until light, add 1/2 cup of sugar and combine mixtures. Add 3 1/2 cups of bread flour mixed and sifted with 4 teaspoons of baking powder, 1 1/2 teaspoons of salt, 1/4 teaspoon cinnamon, 1/4 teaspoon of grated nutmeg, then enough more flour to make dough stiff enough to roll. Toss 1/3 of the mixture on floured board, knead slightly, pat and roll out to 1/4-inch thickness. Shape with a dough-nut cutter, fry in deep fat, take up on a skewer or fork and drain on brown paper. Add trimmings to 1/2 remaining mixture, roll, shape and fry as before. Repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other. Avoid turning more than once. The fat must be kept at uniform temperature. If too cold doughnuts will brown before sufficiently risen. Hope I have helped you. –Lawsie
Recipes of Yesteryear 