Crullers

Ingredients

• one and two-thirds cups light brown sugar
• one cup milk
• two tablespoonfuls melted lard
• two eggs
• grate a little nutmeg into dough
• a pinch of salt
• flour enough to make stiff

Method

1. 1

   Grate a little nutmeg into dough and a pinch of salt.

2. 2

   Roll and fry in hard lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 186. The excerpt below is the record exactly as published.

CRULLERS. Mrs, C. W. Cropper, Seven tablespoons of granulated sugar, two eggs, two teaspoons baking powder, one cup milk (sweet), one teaspoon vanilla, butter the size of a walnut, suf- ficient flour to make stiff enough to handle — ^try three cupsful. Mix sugar, butter, eggs, then add milk and flour with the baking powder sifted through. Pry in hot lard. If too soft will soak the fat. Try small quantity first. , CRULLERS. Mrs. W. P. Watson. One cup of sugar, one tablespoonful of butter, two eggs, one cup of milk, one quart fiour, two teaspoonfuls baking powder. KoU out on board and cut with cruller cutter. CRULLERS. Mrs. Hamilton Vreeland. One qnd two-thirds cups light brown sugar, one cup milk, two tablespoonfuls melted lard, two eggs, fiour enough to make stiff, with two teaspoonfuls baking pow- der added. Grate a little nutmeg into dough and a pinch of salt

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