Crullers

Ingredients

• Two coffee-cups sugar
• one of sweet milk
• three eggs
• a heaping table-spoon butter
• three tea-spoons baking-powder
• six cups flour
• half a nutmeg
• a level tea-spoon cinnamon

Method

1. 1

   Beat eggs, sugar, and butter together, add milk, spices, and flour.

2. 2

   Knead until stiff enough to roll out to a quarter inch thick; cut into squares, make incisions, and fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 50. The excerpt below is the record exactly as published.

CRULLERS AND DOUGHNUTS. e p To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; N try with a bit of the batter, and if the heat is right the dough will rise in a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome io fry them in than lard. A good suet may be prepared as follows for those. who are sensible enough not to like greasy doughnuts or who He- __ braically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the raed markets, speaking before — _ hand, and securing nice, whole, clean leaves, which cut up in small pieces, put intoa dinner-pot, which will hold well about ten pounds. _ Put in a pint of water, and after the first hour stir frequently ; it takes about three hours with a good heat to render it. Drain _ through a coarse towel, and if the suet is good it will require but little squeezing, and leave but little scrap or cracklings. Put to - cool in pans or jars, and you have an element into which, when well heated, you can drop the twisted goodies, with the assurance that they will not only be ‘done brown,” but that they will emerge with _a flavor and grain that will commend them to the favor of an epi- eure. Doughnuts thus cooked are more digestible and of better | flavor than if cooked in lard, and the most fastidious will not need to peel them before eating. Make the dough as soft as it can be handled; if cut about half an inch thick, five to eight minutes will — os be. time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place inacolander. The — use of eggs prevents the dough from absorbing the fat. Doughnuts’ ‘ : oe should be watched closely while frying, 2 and the fire must be re ve CRULLERS AND DOUGHNUTS. Rene, 95 san "Beas vary carshal. When you have finished fina cut a potato — in slices and put in the fat to clarify it, place the kettle away until the fat “settles,” strain into an earthen pot kept for this purpose, _ and set in a cool place. The sediment remaining in the bottom of — the kettle may be used for soap-grease. Fry in an iron kettle, the. common skillet being too shallow for the purpose. Do not eat Res doughnuts between April and November. Crullers are better the — day after they are made. If lard is not fresh and sweet, slicea raw ; potato, and fry before putting in the cakes. ! CRULLERS. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping . table-spoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level tea-spoon cinnamon

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