Crullers
From Cassell's dictionary of cookery, 1892
Serves 8
Time to fry the crullers is about ten minutes.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 430. The excerpt below is the record exactly as published.
of saleratus. Beat all together thoroughly for some minutes, then add as much floui- as wiU make a soft dough. Cut it in strips about three inches long and one wide, twist these and drop them into a little boiling lard. When they are lightly browned, they are done enough. Drain them," and, serve with a little pounded sugar strewn over them. Time, ten minutes to fry the crullers
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