A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Roll out one-half inch thick for best results
Preserved exactly as written in the original source
Sift all the dry ingredients together
Work one-half tablespoon butter or shortening into the above
Then add one-half cup sour milk which has been mixed with one beaten egg
Roll out one-half inch thick
Cut out and fry in deep fat
Modern guidance to help you succeed with this vintage recipe
The combination of soda and cream of tartar creates a homemade baking powder that produces carbon dioxide when activated by acidic sour milk, giving these old-fashioned cake doughnuts their tender crumb. The minimal fat in the dough (just ½ tablespoon) prevents gluten development, while the chemical leaveners do the lifting work—unlike yeast doughnuts, these rely on quick chemical reactions. Rolling to ½-inch thickness ensures the doughnuts cook through without burning the exterior, as thicker dough won't cook evenly in hot oil.
The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container at room temperature. However, once liquid is added, the dough must be rolled and fried immediately as the leavening reaction begins working right away.
Store cooled doughnuts in an airtight container at room temperature for up to 2 days. These are best eaten the day they're made. To refresh day-old doughnuts, warm in a 300°F oven for 5 minutes. Do not refrigerate as this will dry them out.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container at room temperature. However, once liquid is added, the dough must be rolled and fried immediately as the leavening reaction begins working right away.
Store cooled doughnuts in an airtight container at room temperature for up to 2 days. These are best eaten the day they're made. To refresh day-old doughnuts, warm in a 300°F oven for 5 minutes. Do not refrigerate as this will dry them out.
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