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Cream Crullers
From The Toronto Cook Book, 1915
Serves 6
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
486Calories
4 gProtein
54 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein3.7 g
Carbohydrates54 g
Fiber0 g
Sugars50 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium197 mg
Potassium100 mg
Calcium145 mg
Iron0.5 mg
Magnesium7.2 mg
Phosphorus110 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 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.
Cream Crullers One and a half cups sugar, two cups cream, two eggs, two teaspoons baking powder mixed in enough flour to roll out soft
Cook this with the app: pantry check, scaling, and the assistant.