Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups flour.
  • teaspoons salt.
  • teaspoons soda.
  • teaspoons cream tartar.
  • ¼ teaspoon grated nutmeg.
  • ¼ teaspoon cinnamon.
  • ½ teaspoon butter.
  • 1 cup sugar.
  • 1 cup sour milk.
  • 1 egg.


    Put flour in shallow pan; add salt, soda, cream tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss 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.