Crullers No. 1

Ingredients

• Half a cup of butter
• two cups of sugar
• a cup and a half of sweet milk
• four eggs
• two small tea spoons even full of soda
• three the same of cream of tartar
• flour as thick as jumbles

Method

1. 1

   Stir the butter and sugar together with one egg (not beaten).

2. 2

   When creamed, add the other three eggs, then the flour with the cream of tartar dry, and last the soda dissolved in the cup of milk.

3. 3

   Boil them in lard the same as doughnuts; cut them in rings.

4. 4

   When hot, roll them in a mixture of cinnamon and powdered sugar (two parts sugar and one of cinnamon).

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 118. The excerpt below is the record exactly as published.

Half a cup of butter, two cups of sugar, a cup and a half of sweet milk, four eggs, flour as thick as jumbles, two small tea spoons even full of soda, and three the same of cream of tartar. Stir the butter and sugar together, with one egg (not beaten). When creamed, add the other three eggs, then the flour with the cream of tartar dry, and last the soda dissolved in the cup of milk. Boil them in lard the same as doughnuts; cut them in rings. When you take them from the fire, whilst hot, roll them in a mixture of cinnamon and powdered sugar ; two parts sugar and one of cinnamon. 244 COOKER T FROM tSXPERIENCE. Cmll6rs» Vo. 2. One oap of sugar, one of sour cream, batter the size of a walnut, three eggs, a teaspoon even full of soda, a little cinnamon and nutmeg, flour as thick as jumbles ; mix the same as aboTe. Bo3 in lard, roll in powdered sugar. Crullers, Ho. 3. One cup of butter, three of sugar, one of sweet milk, six eggs, one teaspoonful of cream of tartar, half an one of soda, rind of a lemon grated, as little flour as you can roll them with, about like jumbles. Mix like pound-cake, boil in lard, cut in rings. Crullers, ITo. 4. Five pints of flour, sift in it four teaspoonsM of cream of tartar ; stir to a cream one and a half pints of sugar and a quar- ter of a pound of butter, add five eggs beaten separately, a little cinnamon and nutmeg ; add two-thirds of a pint of milk, then the flour, and a third of a pint of milk with the soda in it last of all ; roll out, cut in shapes, and boil in lard. Sifb pow> dered sugar over whilst hot. ▼ery Fine Doughnuts. Half a pound of butter, a tablespoonful of lard, three-quarters of a pound of white sugar, five eggs, one and a half pints of milk, and a coffeecup of home-made yeast. Heat the sugar and milk together, mix them with flour enough to make a stiff dough, melt the butter and lard together, and pour them hot over the dough, and work it well in with the hands ; add the eggs beaten separately, a little cinnamon and nutmeg, and then the yeast Set it over night in a warm place. When very light, next morn- ing, pinch off pieces the size of a walnut, handle as little as pos- sible, rolling them lightly round ; drop in boiling lard. When brown, take them out, and whilst warm sift powdered sugat over them. yjJOB. 246 * Plain Doughnuts. One pint of milk, two cups of yeast, one heaping eup of mixed butter and lard, three even oups of sugar, and as much flour %8 will make a soil dough ; knead it well together, and set in a I warm place oyer night; next morning, if TCiy light, roll out I witiiout adding any flour, let them stand a few minutes to rise ; boil in lard. Doughnut., Ho. 2. Four quarts of flour, one pound of sugar, three-quartem of a pound of butter, four eggs

Cook this with the app: pantry check, scaling, and the assistant.