Doughnuts

With nutmeg and lemon.

We talked about the history of doughnuts in the post for Yesterdish’s cinnamon baked baby doughnuts.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 14th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Doughnuts

2 eggs
1 c. sugar
1/4 tsp. salt
2 Tbsp. melted butter
1 c. sweet milk
3 tsp. baking powder
flavor [vanilla]
nutmeg and lemon

Doughnuts method (provided by Yesterdish)

Roll out dough to 1/2″ thick. Cut doughnuts using doughnut punch or two round biscuit cutters of offset sizes.

Heat oil to 370 degrees. Fry doughnuts 2-3 minutes each side.

Coat in powdered sugar or cinnamon sugar, or dip one side in glaze.



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