vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Crullies
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
988Calories
14 gProtein
120 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories988 kcal
Protein14 g
Carbohydrates120 g
Fiber2.6 g
Sugars101 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol311 mg
Sodium192 mg
Potassium479 mg
Calcium305 mg
Iron1.3 mg
Magnesium53 mg
Phosphorus367 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline148 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 59. The excerpt below is the record exactly as published.
CRULLIES. T'wo cups sour cream, one cup sugar, two eggs, one tea- spoon soda, one nutmeg. Cut in strips and fry in hot — ~~ dard, | — CARES es 197 JELLY CAKE. One cup of butter, two cups of sugar, four eggs, Che cups flour, one-half cup sour milk, and one teaspoonful of soda. Bake in four layers. SOFT GINGERBREAD. One and a-half cups of molasses, half cup brown sugar, half cup butter, half cup sweet milk, one teaspoon soda
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