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Crullers I (With Yeast)
From Boston Cooking-School cook book, 1896
Serves 6
Makes 24 to 30 crullers.
Presented as published in 1896. 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
311Calories
7 gProtein
59 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein6.8 g
Carbohydrates59 g
Fiber0 g
Sugars10 g
Total Fat5.5 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol4.3 mg
Sodium390 mg
Potassium86 mg
Calcium13 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline2.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 47. The excerpt below is the record exactly as published.
CRULLERS I (WITH YEAST) 5 tablespoons sugar 2 tablespoons lard 1 teaspoon salt 1 yeast cake dissolved in 1 cup scalded milk 2 tablespoons lukewarm water 3 cups flour
Cook this with the app: pantry check, scaling, and the assistant.