I know you'll enjoy using Mom's easy donut recipe. The good news is, these donuts really are easy to make.
One of my fondest childhood memories was helping Mom to cut the donuts and then watch her fry them in the hot lard.
You'll be proud to serve such a crispy, tasty treat to your loved ones, especially one that you made yourself.
Mom's Recipe Scrapbooks (c. 1920s)
1 Egg, 1 cup milk, 1-1/3 cups sugar, 2 teaspoonfuls cream of tartar, 1 teaspoonful baking soda, piece of butter the size of a walnut, 1/4 teaspoonful cinnamon (or nutmeg), pinch of salt, and flour enough to roll soft.
Method: Beat the egg and sugar together and add the milk and butter. Stir the soda and cream of tartar into the flour, dry; mix all together, with the flour and salt. Roll and cut into doughnut rings, and fry in deep fat. Lay them on brown paper to cool when you take them from the fat.
Eat them plain or sprinkle with granulated sugar if desired.
Enjoy eating them while they are warm and fresh.
Helen Fleming's Recipes (c. 1940s)
As a bonus, this old fashioned potato donut recipe is one of my late mother-in-law's
recipes. It's said that her family purchased this prize-winning recipe at an
estate auction sometime in the 1930s, but it's thought to be much
It has become a tasty tradition in our family to make potato donuts each
year at Christmas, and they always get rave reviews. Why not make them a
holiday tradition in your family too?
You simply have to try making these yourself. People won't believe it when you tell them they are made from potatoes. They're sooooo yummy!
2 cups mashed potatoes; mix butter size of egg with potatoes; add pinch of salt, 3 cups white sugar, 3 beaten eggs, 1 cup milk. Sift 7 cups all-purpose flour. Put 5 cups flour with eggs and milk mixture. Take remaining 2 cups flour and add 4 teaspoons baking powder. Add bit of nutmeg. Mix. Fry in deep fat on a medium stove until golden brown.
On a cold winter's evening, Mom would sometimes select Grandma's easy donut recipe from her recipe box, heat some lard or shortening on the old kitchen stove, and deep fry a big batch of donuts.
She used a ring-shaped cookie cutter to cut the donut rings, but sometimes she would cut the dough into other cookie shapes for me as well.
Almost any simple shape can be used for donuts as long as it's small enough to enable proper frying overall. If the shape is too large, the centers will end up being doughy. That's why donuts have holes.
It was so much fun watching the little rings of dough bob about in the hot oil while they were frying, and the warm, crispy donuts tasted so good when done. Now, you can enjoy making them in your kitchen for your family.
Commercially available donuts are no match for Mom's old fashioned kind. Recently, I purchased a popular commercial donut from the grocery store and examined its list of ingredients:
Enriched wheat flour, water, hydrogenated soybean and cottonseed oils, sugar, yeast, dextrose, calcium sulphate, salt, yellow corn flour, monoglycerides, guar gum, calcium propionate, wheat gluten, sodium stearoyl lactylate, sodium acid pyrophosphate, sodium bicarbonate, citric acid, ammonium sulphate, turmeric and annatto, ascorbic acid, azodicarbonamide, sulphites. Contains: wheat, soy, milk, eggs and sulphites.
Wow! That should set off a few warning bells!
Compare that unpronounceable list to the few, all-natural ingredients in Mom's easy donut recipe:
Flour, milk, eggs, sugar, butter, sodium bicarbonate (baking soda), cream of tartar, natural spices and a pinch of salt.
What a difference! It's so easy to see why the homemade variety are not only better tasting but much better for us too.
No wonder homemade tastes so delicious!