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Crullers
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
923Calories
21 gProtein
201 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein21 g
Carbohydrates201 g
Fiber0.1 g
Sugars71 g
Total Fat20 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol52 mg
Sodium585 mg
Potassium356 mg
Calcium440 mg
Iron10 mg
Magnesium57 mg
Phosphorus380 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate268 mcg
Choline14 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 246. The excerpt below is the record exactly as published.
Crullers. One-quarter of a cup of butter, one cup of sugar, yolks of two eggs, whites of two eggs, four cups of flour, one-quarter teaspoonful of grated nutmeg, three and a half teaspoonfuls of baking powder, one cup of milk, powdered sugar and cinna- mon
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