Here’s another take on Grandma’s doughnuts from the December 5, 1920 edition of the Boston Globe:
Doughnuts That Don’t Soak Fat
Dear Readers–How many of you find it difficult in frying doughnuts not to have them soak fat? I, too, have had this trouble, but have found if made by the following directions they will not soak fat: Four cups flour, 1-1/2 teaspoons soda, 1-1/2 teaspoons cream of tartar, 1 tablespoon melted butter or lard, 1 cup sour milk, 1 cup sugar, 1 egg, 1/2 teaspoon of nutmeg, salt and cinnamon (1/4 teaspoon of ginger if you like). Beat egg and sugar together, add butter, sift flour, soda, cream of tartar, salt and spices together and add to liquid. Roll one-quarter inch thick and cut out. Have lard in deep kettle and hot enough so that you can count six before the doughnut comes to top when dropped in the hot fat. Little Gopher.
We discussed doughnut history in the post for Yesterdish’s Yesterdish’s cinnamon baked baby doughnuts.
This recipe is from the 38th page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
Doughnuts From Grandmother Weber
2 c. sugar
2 c. sweet milk
2 tsp. baking powder
nutmeg to taste
6 c. flour