Crullers, 2

Ingredients

• 1 quart flour
• 1/2 cup lard
• 1/2 cup butter
• 1 cup sugar
• 1 1/2 teaspoons Royal Baking Powder
• 1/2 pint milk
• 2 eggs
• 1 teaspoon extract nutmeg

Method

1. 1

   Sift flour, sugar, and baking powder together.

2. 2

   Rub in lard and butter, add beaten eggs, extract, and milk.

3. 3

   Mix into a smooth dough, roll out, cut into strips, twist, and fry until light brown.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 42. The excerpt below is the record exactly as published.

1 teaspoon extract nutmeg. Rub the butter, sugar, and egg to- gether smooth. Sift the flour and powder to- gether, add it to the butter, the milk, etc. Mix into a soft dough ; well flour the board, roll out the dough to ^i inch in thickness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the pur- pose. Serve with sifted sugar over them. Doughnuts, 3. — % cup granulated sugar, yolks and whites 2 eggs, 3 tablespoons melted butter or lard, 3 cups flour, 3 heaping teaspoons Royal Baking Powder, Mi teaspoon grated nut- meg. Add beaten whites last, then ^d enough more flour to make a soft dough. Roll Vi inch thick, cut, and fry as directed. Doughnuts, 4. — Sift together 2 teaspoons Royal Baking Powder, 1 quart flour, Vi cup sugar, M) teaspoon salt. Add 2 well-beaten eggs, 1 cup milk, 1 teaspoon vanilla, a little more flour if necessary to make a soft dough. Roll out, cut, and fry. German Doughnuts. — Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth ; add Vi teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, Vi cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Roy^ Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts.— 3 eggs, 1 cup sugar, 1 pint milk, Vi teaspoon salt, 1 teaspoon extract vanilla, 2 heaping teaspoons Royal Baking Powder sifted with 2 cups flour, more flour to make a thick batter in which s^on will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Crullers. — IVi cups sugar, 1 cup mUk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, Vi tea- spoon salt, 2 teaspoons Royal Baking Powder 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 quart flour, Vi cup lard, Vi cup butter, 1 cup sugar, IVi teaspoons Royal Baking Powder, % pint milk, 2 eggs, 1 tea- spoon extract nutmeg. Sift the flour, sugar, and powder together ; rub in the lard and but- ter ; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board ; cut into strips about Vi inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar. Crullers, 3. — 2 cups brown sugar, IVi cups butter, 6 eggs, Vi nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough. Roll, cut with jagging-iron, fry as directed. Crullers, 4. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder,

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