New Jersey Doughnuts

Preparation info
  • Makes

    2 dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Lemon-nutmeg flavor is a good cook’s secret that wins compliments


  • ½ c. butter
  • 1 c. sugar
  • 2 eggs


  • Cream butter and sugar; add eggs and lemon peel; beat until light and fluffy.
  • Sift flour with baking powder, salt and nutmeg; add alternately with milk to creamed mixture. Mix well. Roll out on lightly floured board, and cut with doughnut cutter.
  • Fry in hot fat (365°) 3 minutes. Drain on paper toweling.