Dutch Crullers
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1592Calories
5 gProtein
211 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1592 kcal
Protein4.9 g
Carbohydrates211 g
Fiber0.5 g
Sugars201 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium984 mg
Potassium240 mg
Calcium477 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus579 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline0.2 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 43. The excerpt below is the record exactly as published.
Dutch Crullers. — 2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, V4 teaspoon salt, 1 teaspoon Royal Baking Powder, suffi- cient flour to mix to a soft dou
Cook this with the app: pantry check, scaling, and the assistant.