Breakfast
Doughnuts II
Start the day with Farmer’s original Doughnuts II method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 cups flour
- 1½ teaspoons salt
- 1¾ teaspoons soda
- 1¾ teaspoons cream of tartar
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cinnamon
- ½ tablespoon butter
- 1 cup sugar
- 1 cup sour milk
- 1 egg
Historical transcription
Source method
- 1
Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss 83 on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.