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Crullers with Baking-Powder
From Miss Corson's practical American cookery and household management, 1885
Serves 12
Enjoy as a sweet treat.
Presented as published in 1885. 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
Nutrition per serving
235Calories
5 gProtein
50 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein5.2 g
Carbohydrates50 g
Fiber0.4 g
Sugars17 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol18 mg
Sodium280 mg
Potassium71 mg
Calcium58 mg
Iron2.6 mg
Magnesium16 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate70 mcg
Choline12 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 269. The excerpt below is the record exactly as published.
CRULLERS WITH BAKING-POWDER. Sift together one quart of flour, two heaping teaspoonfuls of any good baking-powder, a level teaspoonful of salt, and a saltspoonful of grated nutmeg; beat a tablespoonful of butter and a cupful of sugar to a cream ; add to them one egg
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