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Crullers
From Kirmess cook book, 1907
Serves 12
Presented as published in 1907. 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
230Calories
5 gProtein
50 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein5.2 g
Carbohydrates50 g
Fiber0 g
Sugars18 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.1 mg
Sodium87 mg
Potassium88 mg
Calcium77 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline3.6 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 12 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
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