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Crullers
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
No method was recorded for this recipe.
Nutrition per serving
792Calories
22 gProtein
153 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein22 g
Carbohydrates153 g
Fiber0.7 g
Sugars53 g
Total Fat22 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol39 mg
Sodium439 mg
Potassium272 mg
Calcium342 mg
Iron7.6 mg
Magnesium43 mg
Phosphorus286 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A20 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline11 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 246. The excerpt below is the record exactly as published.
Crullers. One-quarter of a cup of butter, one cup of sugar, yolks of two eggs, whites of two eggs, four cups of flour, one-quarter teaspoonful of grated nutmeg, three and a half teaspoonfuls of baking powder, one cup of milk, powdered sugar and cinna- mon
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