Cream Crullers

Name: Cream Crullers
Ingredients: cupfuls of sugar; 2 cupfuls of cream; 2 eggs; 2 teaspoonfuls of baking powder; mix in flour enough to roll out soft

From The St. Mungo cookery book, 1904

Submitted by Mrs. Wm. Jack, Barre, Vt., U.S.A.

Presented as published in 1904. 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

3303Calories

22 gProtein

422 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories3303 kcal

Protein22 g

Carbohydrates422 g

Fiber0 g

Sugars402 g

Total Fat178 g

Saturated Fat99 g

Monounsaturated Fat38 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol854 mg

Sodium1183 mg

Potassium602 mg

Calcium868 mg

Iron2.9 mg

Magnesium44 mg

Phosphorus659 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 57. The excerpt below is the record exactly as published.

CREAM CRULLERS. cupfuls of sugar, 2 cupfuls of cream, 2 eggs, 2 tea- spoonfuls of baking powder, mix in flour enough to roll out soft

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