Total Time
Prep 15 mins
Cook 3 mins

This Pre-1940's recipe is included in my “Grandma’s Wartime Edition Cookbook”

Ingredients Nutrition


  1. Cream Fat, add sugar, add milk and well beaten eggs.
  2. Add 3 cups flour mixed and sifted with dry ingredients, then more flour to make dough just stiff enough to roll.
  3. With knife, toss about 1/3 of the dough on lightly floured board, knead slightly to make smooth.
  4. Roll thickness to about 1/2 inch.
  5. Use floured spatula freely to prevent dough from sticking to board.
  6. Cut with floured doghnut cutter.
  7. Fry in deep fat about 2 minutes, they should come quickly to the top.
  8. Brown on one side then brown on the other side. Turn but once.
  9. Drain over fat and then on absorbent paper.
  10. When partly cooled sprinkle with powdered sugar.
Most Helpful

They tasted great, but they were a little greasy. I will try them another time, but bake them in a 400 degree oven. If anyone else wants to try this and post it, please do so!

cook a ramma momma March 06, 2009