Crullers

Ingredients

• Six tablespoons each melted butter
• six tablespoons sugar
• six eggs
• flour to roll

Method

1. 1

   Mix melted butter and sugar, add beaten eggs, and enough flour to make a stiff dough.

2. 2

   Roll out and cut into desired shapes, then fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 69. The excerpt below is the record exactly as published.

Crullers and Douglmuts, These are fried by being immersed in hot fat ; either lard, clari- fled drippings of roast beef, or olive oil, (a large part of which, as sold in the market is a refined cotton-seed oil.) Better than either is beef suet, which is equally cheap and cleanly ,and more whole- some. To prepare, secure nice, whole, clean "leaves" of fat, cut up^ into small pieces and place in an iron pot which will hold ten pounds. Add a pint of water, place over a good fire and stir fre- quently, after the first hour. It will require three hours to "render" it. When done drain through a coarse cloth, press the fat out of the "cracklings,"^lace in pans or jars, cover and put in a cool place and use when wanted repeatedly. The flavor of doughnuts cooked in such fat is better than when lard is used. The dough for these usually indigestible favorites should be made as soft as can be and handle well. Boll about half an inch thick, cut in strips about a half inch wide, and cook five to eight minutes. To learn the exact time, break one open as a test. When done drain well in a skimmer as they are removed from the fire, and place in a colander op on coarse brown paper. Sprinkle with sugar while hot to make the fancy sort. Regulate the fire as evenly as possible and attend strictly to the business while frying. The use of eggs in the dough prevents the absorbtion of fat. Use an iron kettle for frying. Doughnuts are for cold weather diet and should never be cooked in warm weather. Crullers should be eaten the day after they are made. After using the fat for frying, cut a raw potato into it to clarify it, and set away until the sediment falls to the bottom and then drain into an earthen crock kept for the purpose which should always be set in a cool place, well covered. CRULLERS AND DOUGHNUTS. 87 Crullers, Six tablespoons each melted butter and sugar, six «ggd and flour to roll. Crullers. — One egg, one tablespoon melted butter, three table* spoons sugar

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