December 17, 2017
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Homemade doughnuts a la 1864

By Laurel McFarland, Special to the BDN
Updated:
Laurel McFarland | BDN
Laurel McFarland | BDN
Based on a recipe in “The Sanitary Fair Cookbook Bangor 1864,” Laurel McFarland of Cheryl Wixson’s Kitchen prepared these delicious doughnuts. McFarland pepared each recipe found in the book and updated it for the modern cuisine.

To tempt cooks interested in experimenting with a Civil War recipe, the BMHC has released a recipe for making doughnuts circa late 1864. The original recipe calls for “one cup of sugar, two thirds of milk, one egg, two teaspoonsful melted butter, one teaspoonful cream of tartar, half of soda. To be mixed as thin as can be rolled easily. The fat to be very hot before dropping them in _ ..

Here is the modern recipe for this 1864 recipe:

1 cup sugar

2/3 cup milk

1 egg

2 T melted butter

1 tsp cream of tartar

½ tsp baking soda

3 cups flour

Canola or other oil for frying

Heat oil over medium heat.

Sift together dry ingredients. Wisk together egg, milk, and butter and stir into the dry ingredients. The dough should be relatively stiff. Dump dough out onto a lightly floured surface and roll to about ½ inch thick. Cut out doughnuts.

When oil is hot, fry doughnuts, turning as the underside turns golden brown. Drain on a rack over paper towels. Serve immediately. Makes 24.

Serving suggestion: Roll doughnuts in powdered sugar or a mixture of cinnamon and sugar.

Nutritional Information (per doughnut, before frying): 103 calories, 1 grams fat, 20 grams carbohydrates, 2 grams protein, 33 mg sodium, 0 grams fiber.


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