Crullers with Eggs

Ingredients

• a quarter of a pound of butter
• a quarter of a pound of sugar
• three eggs
• twelve ounces, or three-quarters of a pound, of flour
• a saltspoonful of powdered cinnamon
• a saltspoonful of grated nutmeg
• enough cold milk to form a stiff paste

Method

1. 1

   Cream butter and sugar, mix in egg yolks, then add flour, cinnamon, nutmeg, and milk to form a stiff paste.

2. 2

   Beat egg whites and fold into the mixture.

3. 3

   Roll out and cut into shapes, then fry in hot fat until brown.

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 EGGS. Beat a quarter of a pound each of butter and sugar to a cream ;. mix with them the beaten yolks of three eggs ; then quickly beat in twelve ounces, or three-quarters of a pound, of flour, a saltsp.oonful each of powdered cinnamon and Pastry-Wheel. grated nutmeg, and enough cold milk to form a stiff paste ; last, beat the whites of three eggs to a stiff froth, stir them quickly and lightly into the cruller paste, roll it out half an inch thick, and then cut out the crullers with the wheel 506 PRACTICAL AMERICAN COOKERY. shown in the first engraving, making the crullers in different shapes, of which a number are given in the second picture. Crullers Cut uiith Pastry Wheel. After the crullers are cut out, put them into plenty of smok- ing-hot fat to fry brown, as directed in the recipes for dough- nuts. Use them either hot or cold. 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

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