Crullers
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2250Calories
35 gProtein
511 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories2250 kcal
Protein35 g
Carbohydrates511 g
Fiber1.5 g
Sugars313 g
Total Fat34 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium1971 mg
Potassium737 mg
Calcium1036 mg
Iron16 mg
Magnesium103 mg
Phosphorus1404 mg
Zinc2.9 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate401 mcg
Choline44 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 38. The excerpt below is the record exactly as published.
Crullers. — 134 cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Pow¬ der mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.