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"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

Donuts Recipe

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This recipe for Donuts is from STENGAL FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. sugar
1 C. milk
2 eggs beaten fine as silk
salt and nutmeg, lemon will do,
baking powder teaspoons 2.
flour
Directions:
Directions:
1 cup sugar; 1 cup milk
2 eggs beaten fine as silk
Salt and nutmeg, lemon will do,
Baking Powder teaspoons 2.
Lightly stir the flour in,
Roll on pie board not to thin!
Cut as diamonds twists or rings,
Drop with care the doughy things.
Into fat and briskly cells,
Even thin and spongy cells,
Watch with care the time for turning
Fry them brown just short of burning.
Roll in sugar, serve when cool.
Price a quarter for this rule.

* There is no flour amount listed - guess it would be just enough to roll out. Grandpa Stengel really made them right -- Willie Zingg (recipe received - March 26, 1934
Personal Notes:
Personal Notes:
* Willie Zingg was a teacher at the country school that Grandpa Bud and his siblings attended. Willie said that as she walked home from school, Grandpa Amil would run out with a bag of donuts for her whenever he made them. Willie Zingg also started the first hot lunch program in McLean County.

 

 

 

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