Hello! The Captain’s Lady has done it again! Sour milk doughnuts are absolutely wonderful! Making them yourself means you can shape them however you want and be creative with toppings. I have tried to make doughnuts in the past with no luck. They either need to rise or need so much work that I lose interest quickly. Doughnuts are one of those cravings you get that need a “quick fix”. That is exactly what sour milk doughnuts are. Mix, roll, cut, fry. It’s that easy. Whip these up and enjoy while you read the next journal entry of The Captain’s Lady!
March 18, 1860
“Today was our third anniversary. It seems but yesterday when My Captain and I were married. We love each other even more this day, if possible. We celebrated with both his parents and my own. We all enjoyed one of the Captain’s favorite dinners: Roast Beef, Yorkshire Pudding, Shrimp, Williamsburg Apple Pie, Prune Whip with a froth of cream and, of course, a special Cake – Chocolate throughout with silken icing. My parents presented us with a large antique Swiss-music box with inlaid mother of pearl that played many tunes. His parents gave us an Irish silver chocolate set, very old and very beautiful. I gave My Captain and embossed chiming watch and fob of purest gold engraved with this message, “Measure the time but never my love.”
He presented me with the loveliest pin and matching ring of various precious stones. The pin forms a tree of life in gold encrusted with stones on every branch. Laid in succession, the first letter of each stone spells the word “Dearest.” Diamond, emerald, amethyst, ruby emerald, sapphire, and topaz.
To know that I am his “Dearest,” not only in deed, but thought and word, as well, fills me with supreme joy and contentment. I am loved as only a woman should be loved. My Captain is loved as every man would want to be loved. Together we are truly one for all eternity.
My Captain leaves again in June for a journey to Canton.
“Fair winds home, my darling.””
(The Captain’s Lady Cookbook – Personal Journal Vol. II )
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The Captain’s Lady Cookbook
- 4 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/4 sugar
- 3 tablespoons shortening
- 1 cup sour milk*
- 3 beaten eggs
- Mix together flour, baking soda, cream of tartar, salt and nutmeg in a large bowl. In a medium bowl combine sugar, lard, milk and eggs then add to flour mixture, mix well.
- Roll on a lightly floured surface 1/4 inch thick. Cut with a large round biscuit cutter. If desired cut out centers with a small biscuit cutter.
- Heat oil in a saucepan on medium heat. When oil is hot add doughnuts and cook for 3 minutes flipping over halfway. Cool on brown paper or paper towels.
- Serve with powdered sugar or cinnamon & sugar mixed.
- * For sour milk place 1 tablespoon of vinegar or lemon juice in a 1 cup measuring cup. Add milk to fill. Let sit for 5 minutes and milk will sour.