Doughnuts II

Preheat lard to 370 degrees F.


4 cups all-purpose flour
1 1/2 teaspoons salt
1 3/4 teaspoons baking soda
1 3/4 teaspoons cream of tartar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 tablespoon unsalted butter
1 cup sugar
1 cup buttermilk
1 large egg, well beaten
Lard for frying

Put the flour in a shallow pan. Whisk in salt, soda, cream of tartar, and spices. Work in butter with tips of fingers. Next, add sugar and egg well beaten. Last, add the buttermilk. Stir thoroughly and toss on board thickly dredged with flour. Knead slightly, using more flour if necessary. 

Pat and roll out the dough to 1/4 inch thick. Shape and fry in a large Dutch oven at 370 degrees . Drain on a cloth napkin. Buttermilk doughnuts are turned as soon as they come to the top of the fat and frequently afterwards with a slotted spoon.

Sprinkle with cinnamon.

This recipe is in History Lover's Cookbook.

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