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Crullers
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
289Calories
7 gProtein
28 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein6.7 g
Carbohydrates28 g
Fiber1 g
Sugars25 g
Total Fat17 g
Saturated Fat8.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol215 mg
Sodium4927 mg
Potassium97 mg
Calcium47 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C1.1 mg
Vitamin A174 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline150 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.
Crullers. {A. W.) 1 tablespoonful melted butter. 2 heaping tablespoon fuls sugar. 1 egg, 3'olk and white beaten sep- arately. saltspoonful cinnamon or mace. % saltspoonful salt. Flour enough to roll out.
Cook this with the app: pantry check, scaling, and the assistant.