vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Crullers II
From Boston Cooking-School cook book, 1896
Serves 3
Makes 30 to 36 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
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 II 14 cup butter V4 teaspoon grated nutmeg 1 cup sugar 31% teaspoons baking powder 2 eggs 1 cup milk” 4 cups flour Powdered sugar and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.