Crullers (New England Doughnuts)
From The Institute cook book, 1913
Serves 1
Sweet milk and two tablespoons baking powder may be substituted for the sour milk and soda.
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 120. The excerpt below is the record exactly as published.
CRULLERS (New England Doughnuts) 1 egg 1 teaspoon butter 1 cup sugar P'iour Cassia or nutmeg 1 cup sour milk 1 teaspoon soda Beat the egg; add the sugar, flavoring to taste, butter, melted, and flour
Cook this with the app: pantry check, scaling, and the assistant.