Original Salvation Army World War 1 Donut Recipes

ORIGINAL SALVATION ARMY ...WORLD WAR 1 DONUT

Original Salvation Army ...World War 1 Donut image

Who doesn't like Donuts? This was a great find for me when I started going through my mom's recipe box. I remember mom making these and can't remember when I had them last. Mom past away three years ago and I and my sis both got all mom's recipe's, she had so many, now I have so many and still look for more as I do love...

Provided by Jean Romero

Time 20m

Number Of Ingredients 8

Ingredients

5 c flour
5 tsp baking powder
2 c sugar
1/2 tsp salt
2 eggs
1 tsp nutmeg
1 Tbsp butter, melted
1 3/4 c milk

Steps:

1. Beat eggs light, add sugar, melted butter and add the dry ingredients with the milk.
2. Knead and shape. Cut with a donut cutter: Drop into hot shortening and fry until golden brown.
3. Drain on brown paper bags.

THE FAMOUS SALVATION ARMY DONUT RECIPE

The Famous Salvation Army Donut Recipe image

The "official" recipe for Salvation Army donuts is below. This is the recipe that Salvation Army workers would use during World War I and II when making large amounts of the donuts for hungry troops. To call the recipe "official" is something of a misnomer though, as the donuts have been made differently by various Army groups throughout the years. Even during the Wars, chefs would make due with available ingredients to create a delicious donut.

Provided by Food Network

Categories dessert

Time 35m

Yield approximately 250 donuts

Number Of Ingredients 19

Ingredients

7 1/2 cups sugar
3/4 cup lard
9 eggs
3 large cans evaporated milk
3 large cans water
18 cups all-purpose flour
18 teaspoons baking powder
7 1/2 teaspoons salt
9 teaspoons ground nutmeg
2 cups all-purpose flour
1 level teaspoon baking powder
1 tablespoon shortening
1 1/2 cups sugar
1/4 level teaspoon salt
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground cinnamon
1/2 cup milk
1 egg
Cooking oil or lard for deep frying

Steps:

Cream sugar and lard together in a large bowl. Add and beat eggs into mixture. Combine evaporated milk and water. Add water mixture to creamed mixture. Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients. Add enough flour to make a stiff dough. Roll and cut. Five pounds of lard are required to fry the donuts.
Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar. This recipe will make about 15 good sized donuts.
Yield: 15 donuts
Prep Time: 30 minutes
Cook Time: 3 minutes
Ease of preparation: intermediate

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Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside.
Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture.
Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375°F.
Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar.

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