Crullers (No. 3)
From Temperance cook book, 1887
Serves 24
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 114. The excerpt below is the record exactly as published.
CRULLERS. (No. 1.) Four eggs, six heaping tablespoonfuls of fine sugar, four table- spoonfuls each of melted butter and sweet milk, one teaspoonful of Equity baking-powder. Flavor with lemon. Mil these in- gredients well, then add flour enough to roll soft, cut into narrow strips, braid in fancy shapes and fry immediately. If the whole is carefully done, the crullers will come out very light-colored and nice. CRULLERS. (No. 2.) Three eggs, one-half pint of buttermilk, two cupfuls of sugar, one cupful of butter, half a nutmeg, teaspoonful of cinnamon, 192 CAKE. teaspoonful of salt, flour enough to make them roll nicely. Beat the eggs separately. Roll out, cut into shapes, and fry in hot lard. CKUIXERS. (No. 3.) Six eggs, one coffeecupful sugar, six tablespooufuls melted butter, four of sweet milk, one teaspoonful soda in the milk, two teaspoonfuls cream-tartar in the flour, one teaspoonful of ginger, half of a small nutmeg (or any other seasoning), flour to roll out
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