Crullers, I
From Cooks in clover, 1889
Mrs. T. M. Moore.
Presented as published in 1889. 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
5978Calories
139 gProtein
1299 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories5978 kcal
Protein139 g
Carbohydrates1299 g
Fiber0 g
Sugars425 g
Total Fat121 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol310 mg
Sodium1633 mg
Potassium2297 mg
Calcium1615 mg
Iron65 mg
Magnesium366 mg
Phosphorus2023 mg
Zinc10 mg
Copper1.8 mg
Manganese8.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)11 mg
Riboflavin (B2)5.7 mg
Niacin (B3)77 mg
Folate1806 mcg
Choline87 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from Cooks in clover (1889), page 49. The excerpt below is the record exactly as published.
Crullers, III.— Two cups of sugar, three eggs, a a confectioner's syringe or a little piece of paper good half cup of butter, two cups of sweet milk, rolled up ; dust with sugar, and bake in a moderate one heaping teaspoon of soda, and two of cream- oven. Mrs. Geo. I. Chapman. tartar. Mrs. A. H. Acker mam. Crullers, I. — Two cups of sugar, twocupsof milk, four eggs, a small half cup of butter, nine cups of ; flour, three large teaspoons of baking powder, and half a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.