vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Congress Crullers
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
663Calories
11 gProtein
139 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein11 g
Carbohydrates139 g
Fiber0 g
Sugars138 g
Total Fat17 g
Saturated Fat3.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium598 mg
Potassium219 mg
Calcium401 mg
Iron1.7 mg
Magnesium19 mg
Phosphorus313 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline210 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 18. The excerpt below is the record exactly as published.
Congress Crullers. Two cups sugar, one of milk, four eggs, two tablespoons butter, nutmeg or other spice to taste, three teaspoons baking powder, flour enough to roll out
Cook this with the app: pantry check, scaling, and the assistant.