Crullers, Chocolate

Ingredients

• Two eggs beaten
• one cupful sugar
• one tablespoonful melted butter
• one-half leaspooTiful each of salt
• one-half leaspooTiful each of cinnamon
• one square grated chocolate
• one cupful sweet milk
• three cupfuls of flour sifted
• two teaspoonfuls baking powder

Method

1. 1

   Mix all ingredients well, roll out to one-fourth inch thick, cut, and fry in hot fat until golden brown.

2. 2

   Roll in powdered sugar when cool.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 72. The excerpt below is the record exactly as published.

Crullers, Chocolate. — Two eggs beaten until they are creamy and then beaten into one. cupful sugar, adding one tablespoonful melted butter, one- half leaspooTiful each of salt and cinnamon, one square grated chocolate. Mix well and then add one cupful sweet milk, three cupfuls of flour sifted with two teaspoonfuls baking powder. Roll out one-fourth inch thick, cut, cook to a golden brown in smoking hot fat. Roll in powdered s-jgar when cool. Crullers, Olive Oil. — To one-halt cup of sugar add two tablespoons of oil, two beaten eggs, one-half teaspoon of salt, one-fourth teaspoon of cinnamon and a little. nutmeg; add two cups of flour sifted with two teaspoons of baking powder, alternately with one-fourth cup of milk. Roll out, cut and fry as usual. In frying them let the oil get just hot enough to smoke. Date Cake,— Two cupfuls sugar, one cupful shortening, creamed to- gether, three eggs, well beaten into sugar and shortening, three teaspoon- fuls baking powder, 3f4 cupfuls flour. To this add one cupful of stoned and finely-chopped dates, floured. Bake in five layers and put together with plain or boiled icing. Dolly Varden Cake.— Cream one-half cup butter with one cup sugar. Add one-half cup milk alternately with one and one-half cup of flour in which has been mixed one teaspoonful baking powder. Lastly fold in the dry-beaten whites of three eggs and. flavor to taste. Bake in loaf for one-half hour in a moderately quick ovea For icing make a syrup of one ami one-half cup sugar and eight table spoonfuls water. Boil, when this strings from spoon, add the well-beaten yolks of three eggs and continue beating for one-half hour. Flavor like cake and pour thickly over the cake. Doughnuts, Best. — One egg beaten light ; one cupful of sugar and a little salt; one cupful of sour milk sweetened with one teaspoonful of soda; two tablcspoonfuIS of melted lard; flour to make a stiff dough. Fry in hot lard, and dust with cinnamon and granulated sugar. These doughnuts are light and whole.';ome. Doughnuts, Potato, — Two cups of mashed potatoes (hot), four ta- blespoonfuls of shortening, three cupfuls of sugar, four eggs, five tea- Spoonfuls of baking powder, three cupfuls milk, salt, nutmeg, and lastly flour enough to stiffen. Make a cream of potatoes, shortenii^, sugar and eggs, then add milk, salt and nutmeg, flour sifted with baking powder, and cook in boiliuK lard. Dried Apple Cake. — Soak the jdried apples over night and In the morn- ing chop fine, having two cupfuls ; then simmer in two cupfuls of molasses until apples are soft. Cream two cupfuls of sugar with a scant cupful of butter; add three well beaten eggs; then the apples and molasses; half a pound of raisins seeded, three cupfuls of flour, sifted with two I THE RURAL COOK BOOK. 97 tcaspoonfuls baking powder and half a teaspoonful each of cinnamon, cloves and grated nutmeg. Bake in very moderate oven as you would fruit cake. Dutch Cake. — Take two pounds of raised bread dough, one pint of sugar, half a cupful of butter (or more if it is to be made quite rich), halt a nutmeg grated, one teaspoonful of cinnamon and a pound of large laisins. Mix well and put in a greased pan. Let it rise about three- quarters of an hour, or until the loaf is nearly double its original size, and bake in a moderate oven. This is very good when fresh; if we wish to make it richer we use an fgg, which is mixed in with the butter. Us- ing currants instead of raisins, we have the English currant loaf. The same recipe makes very nice buns. Election Cake. — Rub into half a pound of sifted flour five ounces of butter, add a saltspoonful of salt, one cupful of sugar; mix. Scald two cupfuls of milk, and when lukewarm add one yeast cake dissolved, and two eggs well beaten. Make a hole in the center of the flour, pour in the milk mixture, stir in a little of the flour; cover and stand aside for three hours. Then beat in all the flour, add the juice of three oranges, a tablespoonful of cinnamon and half a nutmeg grated; turn into a greased round pan and, when very light, hake in a moderate oven for Eggless Cake. — Beat one cupful of sugar and half a cupful of butter to a cream; add a cupful of milk, measure two cupfuls of sifted flour, add three teaspoontuls of baking powder, a level teaspoonful of cinna- mon, half a teaspoonful of grated nutmeg and a pinch of cloves. Sift several times until the flour is light and fluffy, then stir into the other materials, add cupful seeded floured raisins. Bake in moderate oven. Eggless Cake with Oil. — Cream one-half cup oil and one cupful sugar

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