Doughnuts - 1800’s
Three eggs beaten light, one and half cup of flour, half cup of butter, one cup sweet milk, three tsp. baking powder sifted with flour, enough to make dough stiff enough to roll; add spice, roll out, cut and fry in hot fat.
NOTE: Those were the days when many cooks never thought of adding salt to their baked goods. Adding 3/4 - 1 teaspoon of salt would enhance the flavor of the doughnuts. - Kitchen Witch