Brown Bobby: 1925
Submitted by Dave on Fri, 03/27/2009 - 1:34pm.
Washington, D.C., circa 1925. "F.W. Grand store." So, the greaseless donut: Boon or abomination? Harris & Ewing Collection glass negative. View full size.
Special Recipe No. 1
Submitted by RedRock on Sat, 03/28/2009 - 10:04pm.
Brown Bobby Special Recipe No. 1 (makes 2½ dozen)
2 Cups Sugar, 1 Cup Lard (cream well)
3 Eggs, 2 Cups Buttermilk (beaten together)
1 Tsp each of Salt and Soda
2 Tsp each of Baking Powder and Nutmeg
4 Cups of flour.
3 Eggs, 2 Cups Buttermilk (beaten together)
1 Tsp each of Salt and Soda
2 Tsp each of Baking Powder and Nutmeg
4 Cups of flour.
Beat the whole mixture thoroughly.
The hot molds are then filled with the mixture using a pastry bag and baked approximately 3 minutes. Removal is done by lifting a corner of the Brown Bobby with the edge of a knife and placing on a wire rack to cool.
So my granddad was right
Submitted by Metaphysical JD on Sat, 03/28/2009 - 9:25pm.
Donuts really were two for a nickel!!
Brown Bobbies were around for quite a while!
Submitted by Glen Richards on Fri, 03/27/2009 - 2:26pm.
My father had the Brown Bobby franchise in the Silver Spring, Maryland, area in the late 1940s, long before I was born. They were baked, triangular and very popular. I think Dad decided the doughnut biz wasn't for him after a couple of months.
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