Carver Rudolph – Vernon Rudolph's son – told The Chronicle in 2013 that Ishmael Armstrong probably got the original recipe for his donuts from a barge cook called Joseph G. LeBoeuf from Louisville, Kentucky. That recipe likely consisted of cream of whipped egg whites, mashed potato, sugar, shortening, skimmed milk, and flour. However, Armstrong would have altered the recipe because he was making donuts on a much larger scale than LeBoeuf.

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Last updated by Luke Paton.

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