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Crullers

Name: Crullers
Yield: 24 servings
Ingredients: three pounds of flour; one pound of powdered sugar; eight eggs beaten separately; one-half pound of butter; one nutmeg

From The new Kentucky home cook book, 1884

Serves 24

Presented as published in 1884. 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

310Calories

8 gProtein

63 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein8.3 g

Carbohydrates63 g

Fiber0.2 g

Sugars19 g

Total Fat11 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol84 mg

Sodium26 mg

Potassium106 mg

Calcium24 mg

Iron3.5 mg

Magnesium19 mg

Phosphorus98 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate99 mcg

Choline49 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 148. The excerpt below is the record exactly as published.

CRULLERS. Take three pounds of flour, one pound of powdered sugar, eight eggs beaten separately, one-half pound of butter, one nutmeg

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