Prep 30 mins
Cook 30 mins
THIS is from a old cook book and its a rhyming recipe. It's just such a neat recipe I thought other people would enjoy it as much as me. It's a little bland--it may need more nutmeg. From History in the Baking, Minnesota.
- 1 cup sugar
- 1 cup milk
- 2 eggs
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 teaspoons baking powder
- 4 1⁄2 cups flour
- One cup sugar, one cup milk, 2 eggs beaten fine as silk, salt and nutmeg (lemon will do), of baking powder teaspoons two.
- Lightly stir the flour in, roll on pieboard not too thin.
- Cut in diamonds, twists, or rings; drop with care the doughy things - into fat that briskly swells, evenly the spongy cells.
- Watch with care the time for turning, fry them brown just short of burning.
- Roll in sugar, serve when cool, price a quarter for this rule.
This recipe is awesome! I just put flour on my hands and roll them into balls to make doughnut holes and afterwards rolled them in colored sugar for holiday colors. I tried a recipe the other day that was a little harder to work with and I must say, I will never use another doughnut recipe but this one.
This is a great recipe! I made it tonight, adding a bit of ground mace, cinnamon, and allspice to the recipe, along with about a tsp. of vanilla, rolled it into a square sheet, and cut into diamonds with a dough cutter before frying, and the doughnuts came out delicious!
I loved these! My kids enjoyed the rhyme, but they're really tasty too and they don't take long at all to make. We liked them plain, as we don't have huge sweet teeth here, although I also added a 1/2 tsp of cinnamon as well and it turned out really well!!