Crullers

Ingredients

• Two cups of sugar
• one cup of butter
• three eggs
• one cup of sour milk
• one teaspoonful of soda

Method

1. 1

   Flavor to taste, fry in boiling lard, or bake lightly in the stove.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 57. The excerpt below is the record exactly as published.

Two cups of sugar, one cup of butter, three eggs, one cup of sour milk, one teaspoonful of soda. Flavor to taste, and fry in boiling lard, or bake lightly in the stove. GBULLEBS. One cup of butter, two cups of sugar, three eggs, half a pint of SOUP milk, one teaspoonful of soda, half a nut- meg, flour to roll thin. Cut in fancy shapes. Sprinkle sugar over them when doue. Put two pounds of lard in a deep skillet, and when it is very hot, begin to fry the crullers. You will hâve to replenish once or twice with lard, as it will become brown and scorched if you do not.* The crullers should be a light brown, of uniform color. One-half this quantity makes a large dishf ul of crullers. 140 LA CUISINE CREOLE. CAKe ANO CONFeCTIONS ICING. Take one pound of powdered or flour sugar (not the common pulverized) and the whites of four eggs. Put the sugar to the eggs bef ore you beat it at ail ; then beat till it is stifif. Spread ît on the cake with a wet knife; wetting it in cold water each time you use it. Set it in front of the stove to dry, or in an oven with the least particle of beat. The cake must be nearly cold. You can flavor the icing with rose, orange, or lemon; if the latter, add a very small portion of grated rind. It is much nicer to add sugar to eggs before beating than afterward. CHOCOLATE ICING. To one pound of fine loaf sugar add half a pint of cold water ; boil over a brisk fire until the sugar, when pressed with the fingers, présents the appearance of strong glue ; add six ounces of grated chocolaté ; flavor with vanilla. TO MAKE ICING FOE CAKES. Beat the whites of two eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like fiour; flavor with extract of lemon or vanilla; beat it until it is light and very white, the longer it is beaten the firmer it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. Th's quantity will ice quite a large cake over the top and the sides. LA CUISINE CREOLE. 141 PROSTING FOR OAKB. To each egg used take ten teaspoonf uls of finest pow- dered sngar, and a teaspoonf ul of lemon extract. Beat quickly, and allow at least flve minutes for each spoonf ul of sugar. The excellence of îcîng dépends on the purîty of the powdered sugar and the rapîdity of beating given the eggs ; it îs much to be regretted that the most of pow- dered sugar îs adulterated wîth foreîgn materials, es- pecially with the whîte earth called "Terra Alba", whîch causes the sugar to harden lîke stone, and prevents the cake and frosting from beîng, as it should be, light and good. BOILED ICING. VERY NICE. Boil until very thick, a pound of white sugar in a cup of water. It should be as thick as for candy; when» boiled, pour it gently on the beaten whites of three eggs

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