Crullers

Ingredients

• ½ cup butter or shortening
• 1 cup sugar
• 2 eggs
• 1 cup milk
• ½ teaspoon grated nutmeg
• ½ teaspoon salt
• 1 cup flour
• 3½ teaspoons baking-powder

Method

1. 1

   Cream the butter or shortening.

2. 2

   Add sugar; then the well-beaten eggs.

3. 3

   Sift the baking-powder, nutmeg, and salt with one cup of flour and add alternately with the milk to the first mixture.

4. 4

   Add additional flour to make a dough stiff enough to handle.

5. 5

   Toss on floured board, roll one-half inch thick and cut into strips.

6. 6

   Twist and fry in deep fat.

7. 7

   Drain on unglazed paper and when cold roll in powdered sugar.

8. 8

   This recipe makes about three dozen crullers.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 56. The excerpt below is the record exactly as published.

cup milk I to 2 cups chopped peanuts Melt fat, add brown sugar, eggs and milk. Add sifted salt, flour and baking-powder, and chopped peanuts. Drop by teaspoonfuls on greased pans, an inch or two apart. Place a half peanut on each and bake in a quick oven (400° F.). RAISIN ROCKS I cup butter or shortening i teaspoon ginger I cup brown sugar 2 teaspoons soda 1 teaspoon salt 2 cups molasses Flour I cup seeded raisins Cook the butter or shortening, sugar, molasses, ginger and salt together. Stir the mixture until it boils and boil it five minutes. Pour into a bowl and stir in flour and soda sifted together until it is stiff enough to drop from a spoon. Add the raisins and drop from a spoon on to a greased shallow pan. Bake the rocks in a moderate oven (380° F.). HERMITS y^ cup butter or shortening i teaspoon each of all kinds of Yz cup sugar spice 2 eggs Yz teaspoon soda I cup chopped raisins Flour I tablespoon molasses Cream fat, add sugar gradually. Add eggs, molasses and raisins. Sift soda and spices with one cup of flour, and mix all thoroughly. Add enough flour to make quite a stiff dough, and roll. Bake in a moderate oven (380° F.). 130 NEW DELINEATOR RECIPES OATMEAL COOKIES Yi cup sugar i teaspoon cloves Yi cup molasses i teaspoon soda Y\ cup fat 2 cups flour 2 eggs I cup chopped raisins 34 cup sweet milk 2 cups oatmeal 2 teaspoons cinnamon Mix ingredients in the order given. Melt the fat before adding it, and sift the soda and spices with the flour. Drop by teaspoonfuls on greased pans and bake in a moderate oven (380° F.). BOHEMIAN CHRISTMAS COOKIES Yolks of 2 hard-cooked eggs i tablespoon milk y2, cup butter or shortening Flour to stiffen for rolling Yz cup sugar 3 tablespoons finely chopped Yolk of I egg blanched almonds Put the hard-cooked yolks of eggs through a ricer or sieve and cream with the butter or shortening. Add the sugar, cream again, then stir in the uncooked egg-yolk, the milk, and sifted flour. The dough should be stiff enough to roll. Cut into small round shapes with cooky-cutters, brush these with beaten egg-white and sprinkle with finely chopped almonds. Bake in a slow oven (300° F.). CHRISTMAS PEPPERNUTS 2 cups brown sugar i cup chopped nuts 2 eggs 2 teaspoons cinnamon I teaspoon soda i teaspoon nutmeg I tablespoon hot water 33^ cups sifted bread flour Mix the sugar with the well-beaten eggs, add the soda dissolved in hot water, the nuts, and the spices sifted with the flour. Add more flour if necessary to make a dough stiff enough to roll. Roll out until the dough is about one-eighth inch thick. Cut in tiny rounds about as large as a quarter of a dollar and bake in a quick oven (400° F.) until brown. Roll at once in powdered sugar. NEW DELINEATOR RECIPES 131 SWEET-MILK DOUGHNUTS I tablespoon butter or fat 3 teaspoons baking-powder 1 cup sugar i teaspoon salt 2 eggs I teaspoon nutmeg I cup milk Flour Beat the eggs till very light, add the sugar and when foamy add the melted butter or fat. Sift the baking-powder, salt and nut- meg with one cup of flour and stir into first mixture, alternating with the milk so as to keep the mixture smooth. Add just enough flour to make a soft dough which can be handled. Roll out three- fourths inch thick on a lightly floured board. A soft dough makes light, tender doughnuts when cooked. Fry in deep fat and drain on unglazed paper. Test the fat for temperature or by using a thermometer. Fat should never smoke, as this produces harmful by-products. Roll the doughnuts in powdered sugar just before serving. SOUR-MILK DOUGHNUTS I cup sugar ^ teaspoon salt 1 tablespoon sour cream Yz teaspoon cinnamon 2 eggs Yi teaspoon nutmeg I cup sour milk Flour Yz teaspoon soda !Mix the sugar with the cream and add the beaten eggs and sour milk. Sift the soda, salt and spices with one cup of flour and add to the first mixture. Add additional flour to make a dough just stiff enough tc handle. Toss on a floured board, roll out, and cut. Fry in deep fat. Test temperature of fat as in sweet- milk doughnuts. Drain on unglazed paper. When cold, roll in powdered sugar. CRULLERS Y\ cup butter or shortening 3^2 teaspoons baking-powder 1 cup sugar Ya teaspoon grated nutmeg 2 eggs Y2 teaspoon salt I cup milk Flour Cream the butter or shortening. Add sugar; then the well-beaten eggs. Sift the baking-powder, nutmeg, and salt with one cup of 132 NEW DELINEATOR RECIPES flour and add alternately with the milk to the first mixture. Add additional flour to make a dough stiff enough to handle. Toss on floured board, roll one-half inch thick and cut into strips. Twist and fry in deep fat. Test temperature of fat as in sweet-milk doughnuts. Drain on unglazed paper and when cold roll in powdered sugar. This recipe makes about three dozen crullers. GINGERBREAD y2 cup molasses Yi teaspoon soda Yi cup sugar i cup flour

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