Crullers
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 367. The excerpt below is the record exactly as published.
CRULLERS AND DOUGHNUTS. HOW TO FRY THEM. To cook these properly the fat must be sweet, pure and of the right heat. When hot enough it will cease to bubble and be perfectly still ; try with a bit of the batter, until the right heat is ascertained, and be sure and not have the fat so hot that it burns them. Clarified drippings of roast meat is better than lard, or half of each may be used. If the. lard is not perfectly sweet, slice a raw potato and fry before putting in the cakes. Fry in an iron kettle, the spider or skillet being too shallow for the purpose. In making the doughnuts mold them as softly as pos- sibly else the cakes will be tough. The lard may be used from time to time, cutting a potato in slices, and dropping them in the fat to clarify it, then placing the kettle away until the fat settles ; then strain into an earthen crock kept for this purpose, and set it in a cool place until ready for use. CRULLERS. Three eggs, two cups of sugar, one cup of butter, two cups of sour milk, two teaspoonfuls of baking ' powder ; spice and flour to stiffen
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