Crullers

Ingredients

• a quarter of a pound of fresh butter
• half a pound of sugar
• a pinch of salt
• five well-beaten eggs
• one table-spoonful of ground cinnamon
• two table-spoonfuls of brandy
• a table-spoonful of saleratus
• as much flour as will make a soft dough

Method

1. 1

   Beat butter to cream, add sugar, salt, eggs, cinnamon, brandy, and saleratus.

2. 2

   Mix thoroughly, then add flour to make a soft dough.

3. 3

   Cut into strips, twist, and drop into boiling lard until lightly browned.

4. 4

   Drain and serve with pounded sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 430. The excerpt below is the record exactly as published.

Crullers. — Beat a quarter of a pound of fresh butter to a cream. Add half a pound of sugar, a pinch of salt, five well-beaten eggs, one table-spoonful of ground cinnamon, two table-spoonfuls of brandy, and a table-spoonful of saleratus. Beat all together thoroughly for some minutes, then add as much floui- as wiU make a soft dough

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