Crullers

Ingredients

• half a cupful of butter
• one cupful of sugar
• about three cupfuls of flour
• three eggs
• one nutmeg
• the grated yellow rind of a lemon

Method

1. 1

   Beat the butter to a cream, gradually beat in the sugar, then add yolks, nutmeg, and lemon.

2. 2

   Add beaten egg whites and flour gradually.

3. 3

   Roll to half an inch thick, cut into strips, and twist into shapes.

4. 4

   Fry for about six minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 408. The excerpt below is the record exactly as published.

Crullers. There seems to be a great diversity of opinion in regard to what are crullers and what are doughnuts. In some sections of the country only those cakes which are raised with yeast are called doughnuts, those made with soda and cream-of-tartar or baking-powder being called crullers. In other parts of the country fried cakes that are made with sugar, butter, flour, eggs, and some kind of flavoring are called crullers, and all kinds of fried cakes into the making of which enter a liquid and some sub- stance for lightening the dough, like baking-powder or CAKE. 773 yeast, are called doughnuts. It seems as if this distinc- tion should be observed. For frying doughnuts and crullers the fat should be about four inches deep, when it is melted in the kettle. Heat the lard slowly. When it is so hot that it hisses if a small piece of dough be dropped into it, it is ready for frying. If so hot that the dough turns dark brown in a minute, remove to a cooler place before putting in the doughnuts. Drop in but a few at a time. They will fall to the bottom at first, but should rise again almost immediately. When done, they should be drained on a sieve or in a colander, then removed to a dish to make room for the next batch. They must be handled lightly, and as little flour as possible should be used in cutting them out. Crullers. Use half a cupful of butter, one cupful of sugar, about three cupfuls of flour, three eggs, one nutmeg, and the grated yellow rind of a lemon

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