Crullers

Ingredients

• Six eggs
• 6 tablespoons softened butter
• 6 tablespoons sugar
• 1 tablespoon milk or water
• 2 teaspoons baking powder
• little salt
• nutmeg

Method

1. 1

   Beat eggs, butter, and sugar together, stir in milk or water, then flour.

2. 2

   Pull off enough to make a twist and fry in hot fat.

3. 3

   Reserve part of the batter to stir in chopped nuts or raisins for a delicious cookie.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 167. The excerpt below is the record exactly as published.

CRULLERS. Six eggs, 6 tabeso oons soft- ened butter, 6 tablespoons sugar, 1 tablespoon milk or water, 2 teaspoons baking powder, lit- tle salt and nutmeg, all sifted with flour, made into soft dough; will serve for six per- sons or more. Beat eggs, butter and sugar together, cold water, stir in flour and kneed but little. Pull enough off at a time to make a twist, not too large, and fry in smoking-hot fat. They will cool quickly, because of amount of eggs. If you will reserve part of the batter— and will after finishing the crullers — stir in with the flour a handful of chopped nuts or raisins or both, you will have a delicious cooky. Or, follow this recipe for GINGER SNAPS. Two cups of New Or- leans molasses, 1 cup sugar, l cup lard, 1 tablespoon yellow ginger, 1 tablespoon soda, dissolved in a small quantity of hot water; flour to roll thin, little salt

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