Crullers
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 49. The excerpt below is the record exactly as published.
CRULLERS. Apiece of butter the size of an egg, one cup of sugar, one nutmeg, three eggs. Make stiff Avith flou
Cook this with the app: pantry check, scaling, and the assistant.