1920 Snowdrift Doughnuts Recipe
I have quite a few cookbooks from the 20's that are either from Rumford Baking Powder or various shortening manufacturers. This one comes from the 1920 edition of "A New Snowdrift Cookbook" and happens to be a rather easy recipe for doughnuts. I don't usually go all out cooking such things for breakfast, but sometimes it's just nice to have doughnuts and coffee and this recipe is much easier than Benignets. I lacked a proper doughnut cutter so I ended up making do with a wide glass and a small shotglass to cut the doughnuts, not the best option in my opinion and I will be hunting for a vintage doughnut cutter in the future. The original recipe was for 6 people so this recipe is cut in half. I was
able to get 10 doughnuts plus the "holes" but the yield all depends on the cutter you use. The end
result has about half the calories of a 300 calorie Krispy Kreme cake doughnut.1
* 1920 Snowdrift Doughnuts:
1/2C Sugar
1 Large Egg
1/2C Whole Milk
1T Lard, melted
1/2tsp Cinnamon
1/8tsp GroundNutmeg
3/4tsp Salt
1tsp Baking Powder
2C All Purpose Flour
Beat the egg then cream in the sugar and milk. Sift together dry ingredients. Add melted lard to egg mixture then fold in dry ingredients and mix thoroughly. Mixture will be tacky and soft. Flour a board
well and place mixture on it, flouring top well. Roll out to 1/4" thickness then cut with doughnut cutter.
Heat oil in deep pan (I used a chicken frying pan). Try a piece of scrap dough in it, it should brown on
one side within 1 minute. Fry doughnuts in batches turning after 1 side is well browned. Drain over newspaper and dust with powdered sugar and serve warm. Alternately you can dredge warm doughnuts
in cinnamon sugar.
No comments:
Post a Comment