Crullers, II
From Cooks in clover, 1889
MOLASSES CAKES.
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
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. Beat the butter and sugar to a cream, next add the eggs after they have been thoroughly beaten separately, then the milk, next add the flour] after it has been sifted seven times with the baking \ powder, and the nutmeg. Mrs. T. M. Moore. Doughnuts. — One and a half cups of sugar, two eggs, two scant cups of milk, two teaspoons of bak- ing powder, half a teaspoon of salt, a little grated nutmeg, enough flour to make a stiff batter. Drop by the dessertspoonful into boiling lard. Let them fry until a light brown, and sprinkle with pulver-' ized sugar. Mrs. G. E. Dinsmore. Crullers, II.— Two cups of sugar, two-thirds of a) MOLASSES CAKES, cup of shortening, one pint of milk, four eggs, one) Aunt Caddie's Molasses Cake. — Put a table- nutmeg, one teaspoon of soda, and a little salt
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Cook this with the app: pantry check, scaling, and the assistant.