"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Doughnuts Recipe

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This recipe for Potato Doughnuts, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Lautermilch
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
3/4 C sugar
3 T shortening, softened
2 3/4 C sifted flour
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1 tsp mace
1 C mashed potatoes (unseasoned)

Shortening for deep frying

Directions:
Directions:
Beat eggs well.
Add sugar and shortening, beating well.
Sift together flour, baking powder and salt.
Add remaining ingredients and egg mixture, mixing well.
Chill dough 2 hours (or overnight).

Heat fat (shortening) to a temperature of 370 to 380.

Roll out dough to about 1/2 thickness and cut, using a doughnut cutter.

Fry until brown, turning when brown on first side.
Drain and place on paper towels to absorb excess fat.

To sugar doughnuts, shake doughnuts, one at a time, in a paper bag with granulated or confectioners sugar.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
This was always a favorite for big and little people! Grandpa usually made quite a mess, so it probably wasn't Grandma's favorite!

 

 

 

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