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Crullers
From The Pattern cook-book, 1890
Serves 6
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
Nutrition per serving
200Calories
4 gProtein
16 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein4 g
Carbohydrates16 g
Fiber0 g
Sugars13 g
Total Fat14 g
Saturated Fat7.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol123 mg
Sodium429 mg
Potassium55 mg
Calcium28 mg
Iron0.7 mg
Magnesium5.3 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A134 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline77 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 167. The excerpt below is the record exactly as published.
CRULLERS. Three eggs. One tea-spoonful of salt. Flour to thicken. Three table-spoonfuls of milk. Six table-spoonfuls of melted butter. Six table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.