Aunt Virginia's Crullers

Ingredients

• 1 lb. butter
• 12 eggs
• 1 J^ lbs. powdered sugar
• Mace and nutmeg to taste
• SuiEcIient flour to roll out on board

Method

1. 1

   Cut out all before cooking, as it requires full attention in the frying.

2. 2

   The fat should be about 4 inches deep when melted in the kettle.

3. 3

   Heat the lard slowly.

4. 4

   When it hisses if a small piece of dough is dropped into it, it is ready for frying.

5. 5

   Drop in but a few at a time.

6. 6

   They will fall to the bottom at first, but should rise almost immediately.

7. 7

   Drain them in a sieve or colander.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 36. The excerpt below is the record exactly as published.

Aunt Virginia's Crullers 1 lb. butter 12 eggs 1 J^ lbs. powdered sugar Mace and nutmeg to taste. SuiEcIent flour to roll out on board

Cook this with the app: pantry check, scaling, and the assistant.