Crullers
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
728Calories
19 gProtein
39 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein19 g
Carbohydrates39 g
Fiber0 g
Sugars38 g
Total Fat55 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.4 g
Omega-30.1 g
Cholesterol597 mg
Sodium213 mg
Potassium208 mg
Calcium84 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline461 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 22. The excerpt below is the record exactly as published.
Crullers. Three tablespoons sugar, three table- spoons lard, three eggs
Cook this with the app: pantry check, scaling, and the assistant.