Recipe: Cousin Sarah's Doughnuts (Arm & Hammer Baking Soda, 1949)
Breakfast and BrunchCOUSIN SARAH'S DOUGHNUTS
2 cups sifted all-purpose flour
1/2 teaspoon Arm & Hammer Brand or Cow Brand Baking Soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons vinegar and sweet milk to make 1/2 cup
Sift flour, soda, nutmeg, and salt together.
Cream shortening; add sugar gradually, continue creaming. Add egg, beat well. Add vanilla. Add combined vinegar and milk alternately with dry ingredients; stir only until well blended.
Roll small quantities of the dough at a time, about 1/2 inch thick. Cut doughnuts (2 1/2-inch cutter) and let stand about 10 minutes.
Fry in hot fat (365 degrees F.) to delicate brown. Turn once. (Fry only 4 or 5 doughnuts at a time so fat will not cool unduly.) Drain on absorbent paper.
Makes about 1 1/2 dozen doughnuts
Source:
Recipe Booklet - New Fashioned Old Fashioned Recipes, Church and Dwight Co., Inc., 1949
2 cups sifted all-purpose flour
1/2 teaspoon Arm & Hammer Brand or Cow Brand Baking Soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons vinegar and sweet milk to make 1/2 cup
Sift flour, soda, nutmeg, and salt together.
Cream shortening; add sugar gradually, continue creaming. Add egg, beat well. Add vanilla. Add combined vinegar and milk alternately with dry ingredients; stir only until well blended.
Roll small quantities of the dough at a time, about 1/2 inch thick. Cut doughnuts (2 1/2-inch cutter) and let stand about 10 minutes.
Fry in hot fat (365 degrees F.) to delicate brown. Turn once. (Fry only 4 or 5 doughnuts at a time so fat will not cool unduly.) Drain on absorbent paper.
Makes about 1 1/2 dozen doughnuts
Source:
Recipe Booklet - New Fashioned Old Fashioned Recipes, Church and Dwight Co., Inc., 1949
MsgID: 017243
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Shared by: Betsy at Recipelink.com
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Board: Vintage Recipes at Recipelink.com
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