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Crullers
From The white ribbon cook book, 1894
Serves 10
Ensure the lard is hot enough to avoid greasy crullers.
Presented as published in 1894. 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
319Calories
6 gProtein
71 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein6.1 g
Carbohydrates71 g
Fiber0.5 g
Sugars40 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol59 mg
Sodium117 mg
Potassium89 mg
Calcium74 mg
Iron2.6 mg
Magnesium14 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C5.3 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate69 mcg
Choline45 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 74. The excerpt below is the record exactly as published.
Crullers — Take 2 cups sugar, 1 cup sweet milk, 3 eggs and 1 tablespoonful butter; beat all together, then add a good pinch of salt, 1 tea- spoon level full of grated nutmeg, 1 heaping full of cinnamon and the grated rind of a lemon. Now mix thoroughly together 3 cupfuls flour and 2 heaping teaspoonfuls baking-powder
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