Crullers

Name: Crullers
Ingredients: three whole eggs; four tablespoonfuls of sugar; four tablespoonfuls of butter or lard; enough flour to make a dough

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

894Calories

19 gProtein

51 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein19 g

Carbohydrates51 g

Fiber0 g

Sugars51 g

Total Fat68 g

Saturated Fat26 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.9 g

Omega-30.1 g

Cholesterol609 mg

Sodium214 mg

Potassium208 mg

Calcium85 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus297 mg

Zinc2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline468 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Crullers. — Beat together three whole eggs, four table- spoonfuls of sugar, and four tablespoonfuls of butter or lard (just heated enough to make it mix readily, but not oiled, or the mixture will be heavy) ; then work in enough flour to make a dough

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