I love that these old fashioned donut recipes used the old school spelling. If you want to try your hand at making these recipes, I know there are a few odd measurements in these recipes. I’ve created a measurement conversion page that is sure to help you make a great old fashioned donut, but Ms. Street cautions you not to experiment with her recipe. All of these are bound to be delicious!
Ms. Street’s Doughnuts De Luxe Recipe
Cup sugar, cup milk, 4 eggs, 1 grated nutmeg, 2 teaspoons baking powder, 2 kitchen mush spoons melted lard, 1 teaspoon lemon extract; flour to handle and roll on mixing board. Fry in hot lard in iron kettle.
Do not experiment with this recipe if you want doughnuts that taste like mine.
Mary Grace Street, 901 Twenty-third avenue, Oakland. Source: San Francisco Chronicle – 27 Apr 1919
Mrs. Howe’s Doughnuts Recipe
One coffee cup sugar; butter, size of nutmeg; 3 well beaten eggs; 1 coffee cup sour milk; 1 scant teaspoon soda; 4 cups flour if eggs are small; 4 1/2 cups flour if the eggs are large; 1 heaping teaspoon baking powder, sifted with flour; saltspoon salt; teaspoon vanilla; cream, sugar and butter; add beaten eggs, then milk, vanilla and last the flour; fry in deep fat. The doughnuts will not soak fat, but are rich and will keep in covered tin for a long while, improving with age. Will make from 72 to 80 medium size cakes.
Mrs. Walter C. Howe, Aptos, Santa Cruz county. Source: San Fransicso Chronicle – 6 Apr 1919
Ms. Frampus’ Prize Doughnuts Recipe
Two-thirds cups of sugar, 2 tablespoons Crisco, 1/2 level teaspoon salt, 1/4 level teaspoon nutmeg, 3 cups flour, 3 teaspoons baking powder, one cup milk (sweet). Cream sugar and Crisco, add salt, nutmeg and vanilla. Then add milk, then flour and baking powder, which has been sifted three times. Flour board, roll out, cut out and fry in Crisco that is almost smoking hot until nice brown on both sides. Drain on paper napkins and roll in powdered sugar when cool.
Naomi Frampus, Ukiah. Source: San Francisco Chronicle – 27 Apr 1919.
Mrs. De Graf’s Doughnuts Recipe
Two cups flour, two teaspoons baking powder, one-half teaspoon salt, one-quarter teaspoon nutmeg, two tablespoons butter, one-half cup sugar, one egg, one-half cup milk. Cream butter, add sugar, sift all dry ingredients, beat well, then add well beaten egg and alternately the dry ingredients and milk. Then turn on to a floured board, roll out half an inch thick and cut with a doughnut cutter. Allow to stand a few minutes to stiffen the dough, then fry in hot fat until a golden brown, turn to cook on the other side; drain on paper. When cool dredge with powdered sugar mixed with a little cinnamon.
Mrs. Belle De Graf – San Francisco Chronicle – 27 Apr 1919.